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Taco Soup with Cornmeal Muffins
Taco Soup with Cornmeal Muffins

Taco Soup with Cornmeal Muffins

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb ground beef
1 onion, chopped
1 pkg dry ranch-style dressing mix
1 pkg dry taco seasoning mix
1 cup water
2 cans Ro*Tel
2 cans (15 oz. each) pinto beans
1 can (15 oz.) can black beans
1 can (14.5 oz.) cream style corn
Muffins:
1 1/2 cups self-rising cornmeal
1/2 can cream corn
1/2 cup oil
2 eggs
1 cup sour cream
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Let's Make It
1
Brown beef with onion in medium soup pot. Drain grease. Add the ranch dressing mix, taco seasoning mix & water. Gently stir in the Ro*Tel, pinto beans, black beans, & corn. Simmer for 20 minutes.
2
Muffins: heat oven to 450°F. Spray muffin pan with Pam. Mix all ingredients. Bake for 30 minutes. Cool.
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