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Southwestern Stew with Corn Dumplings

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Serves 4 | Prep Time 5 | Cook Time 35

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Ingredients You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups cubed sweet potatoes or butternut squash
1 cup whole kernel corn
1 15- or 16-oz. can garbanzo beans, rinsed and drained
2 c. salsa
1 cup water
1/4 teaspoon ground cinnamon
1 pouch (6.5 oz.) Betty Crocker golden corn muffin and bread mix
1/2 c. skim milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired


1 tablespoon roasted sunflower nuts, if desired

1. Heat oven to 425F. Heat 1 tablespoon oil in oven-proof 4-quart Dutch oven over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, corn, beans, salsa, water and cinnamon. Heat to boiling, stirring occasionally.

2. Mix corn muffin mix (dry), milk and tablespoon oil. Stir in nuts. Drop dough by 8 spoonfuls onto vegetable mixture.

3. Bake uncovered 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

4 servings

Source: Betty Crocker Casseroles and Slow Cooker Meals.

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