Kimi's New Taco Soup with Cheesy Corn Muffins

Kimi Gaines


I make Taco Soup the same ole way, so when I went to my pantry, I didn't have all the ingredients I needed. I came up with this variation. I was really great served over my cheesy corn muffins.


★★★★★ 2 votes

20 Min


  • 2 lb
    ground beef
  • 1 medium
    onion chopped
  • ·
    garlic powder, salt & pepper
  • 2 can(s)
    diced tomatoes or 1 lg can
  • 2 can(s)
    kidney bean, undrained
  • 1 can(s)
    creamed corn
  • 1 can(s)
    chick peas
  • 2 can(s)
    tomato soup
  • 1 can(s)
    black beans, canned
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    hidden valley dressing
  • 1 pkg
    chili seasoning mix
  • 1 c

  • 2 box
    jiffy corn muffin mix
  • 2
  • 1 c
    shredded monterrey jack cheese
  • 2/3 c
  • 1 tsp
    garlic powder

How to Make Kimi's New Taco Soup with Cheesy Corn Muffins


  1. In large stock pot, fry the hamburger and onion. Add all cans of beans and tomatoes, corn, ect without draining any of them. Add seasoning packets, water, salt, pepper & garlic. Simmer on low for as long as you like. The longer the better.
  2. Corn muffins: Add all ingredients in a large bowl. Spray a muffin pan well and bake according to pkg.

Printable Recipe Card

About Kimi's New Taco Soup with Cheesy Corn Muffins

Course/Dish: Beef Soups Chili
Other Tag: Quick & Easy

Show 8 Comments & Reviews

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