Add remaining ingredients.
Simmer for 20 minutes.
Serve on buns.
Strain the chicken broth and set aside.
Add all the ingredients for the soup and simmer on low heat for 2-3 hours.
About 30 minutes before serving mix up the dumplings by sifting together the dry ingredients. Add half and half to make a moist, stiff batter. Drop by teaspoon into the simmering liquid. Cook covered, without peeking, for 18-20 minutes.
If using onion, fry in the bacon drippings in skillet.
Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.
Serve with reserved bacon pieces.
VARIATION: Add some diced country ham which makes this Southern dish even more delectable.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.
Over medium-high heat, brown ground beef in a large skillet; drain off fat.
Add tomatoes, water, taco seasoning and green chilies. Simmer on medium, covered, for 10 minutes.
Combine cottage cheese and eggs; set aside.
Place 2 flour tortillas or 4 corn tortillas on the bottom of the pan. Spread with 1/4 of the cottage cheese mixture. Top with 1/4 of the meat mixture. Repeat to create 4 total layers.
Top with shredded cheese.
Bake for 20 minutes.
Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.
Top with remaining onions and bake 5 more minutes.