- 1 pound ground beef
- 1 (16 ounce) can kidney beans, with liquid
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup biscuit/baking mix
- 1/3 cup milk
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. In a bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do no lift cover while simmering). Serve immediately.