Chili And Corn Muffins

Contributed By: Linda Permar

Ingredients:

1 small box muffin mix, prepared according to package
1 pound lean ground beef
1 (15 ounce) can chili beans
1 1/2 cups whole kernel corn
1 (14 ounce) can chili-recipe stewed tomatoes
1 cup taco sauce
6 slices cheese
1 (8 ounce) container sour cream and onion dip

Method:

While muffins are baking, brown ground beef in large skillet; drain.
Return
beef to skillet. Add drained beans, corn, undrained tomatoes and taco
sauce.
Heat to boiling and simmer while muffins finish baking. To serve, slice
each
muffin in half and top with chili, cheese and dip.

Helpful Hints:

Makes 6 servings.


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