kimi's new taco soup with cheesy corn muffins
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.
prep time
20 Min
cook time
method
---
yield
12 serving(s)
Ingredients
- 2 pounds ground beef
- 1 medium onion chopped
- - garlic powder, salt & pepper
- 2 cans diced tomatoes or 1 lg can
- 2 cans kidney bean, undrained
- 1 can creamed corn
- 1 can chick peas
- 2 cans tomato soup
- 1 can black beans, canned
- 1 package taco seasoning mix
- 1 package hidden valley dressing
- 1 package chili seasoning mix
- 1 cup water
- CHEESY CORN MUFFIN MIX
- 2 boxes jiffy corn muffin mix
- 2 - eggs
- 1 cup shredded monterrey jack cheese
- 2/3 cup milk
- 1 teaspoon garlic powder
How To Make kimi's new taco soup with cheesy corn muffins
-
Step 1In 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.
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Step 2Corn muffins: Add all ingredients in a large bowl. Spray a muffin pan well and bake according to pkg.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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