kimi's new taco soup with cheesy corn muffins
(2 ratings)
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.
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(2 ratings)
yield
12 serving(s)
prep time
20 Min
Ingredients For kimi's new taco soup with cheesy corn muffins
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2 lbground beef
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1 mdonion chopped
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garlic powder, salt & pepper
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2 candiced tomatoes or 1 lg can
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2 cankidney bean, undrained
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1 cancreamed corn
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1 canchick peas
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2 cantomato soup
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1 canblack beans, canned
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1 pkgtaco seasoning mix
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1 pkghidden valley dressing
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1 pkgchili seasoning mix
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1 cwater
- CHEESY CORN MUFFIN MIX
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2 boxjiffy corn muffin mix
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2eggs
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1 cshredded monterrey jack cheese
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2/3 cmilk
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1 tspgarlic powder
How To Make kimi's new taco soup with cheesy corn muffins
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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