2 tbsp. oil
1 onion, diced
3 cloves garlic, minced
2 lbs. lean ground beef
2 tbsp. flour
1-2 tbsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1 (28 oz.) can diced tomatoes in juice
1 (7 oz.) can diced green chilies
Salt, pepper
2 c. shredded Cheddar cheese
2 eggs
1/3 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn, drained

Heat oil in large skillet. Add onion and garlic and saute until translucent. Add ground beef and cook, stirring to break into chunks, until well browned. Drain off any excess fat.

Combine flour, chili powder, oregano and cumin in small bowl and sprinkle evenly over meat mixture. Cook mixture, stirring, 20-30 seconds longer. Stir in tomatoes and green chilies, season to taste with salt and pepper. Transfer mixture to 13 x 9 inch baking dish and sprinkle with cheese. Set aside.

Beat eggs with sour cream just to blend. Add to corn muffin mix and stir just until dry ingredients are moistened. Fold in drained corn. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake at 375 degrees 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. Servings: 8.