Cowboy Chili with Corn Dumplings

Preheat oven to 375ºF.

In a large skillet over medium heat, cook ground beef, onion and garlic until meat is browned. Drain fat, return the skillet to the burner.

In a small bowl, combine flour, chili powder, oregano and cumin. Mix well and sprinkle evenly over the meat mixture. Cook while stirring for 20-30 seconds longer. Stir in the tomatoes (with juice) and green chilies. Season to taste with salt and pepper.

Transfer mixture to a greased 13″ x 9″ baking dish. Sprinkle shredded cheese evenly over the mixture and set aside. Use up to 3 cups cheese if you prefer a cheesier taste.

In a medium bowl, beat eggs with sour cream just to blend. Add corn muffin mix and stir until dry ingredients are moistened. Fold in drained corn kernels (or an undrained can of creamed corn). Drop by rounded spoonfuls on top of the casserole, spacing evenly.

Bake at 375ºF for 30-35 minutes or until corn dumplings are beginning to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving.