Taco Soup & Cornmeal Muffins

Sounded quick and yummy. Perfect for a "chili" evening. =)

Taco Soup

1 lb. ground beef

1 medium onion, chopped

3 (15 oz.) cans chili beans

1 (15 oz.) can corn, drained

1 (15 oz.) can diced tomatoes

1 (4 oz.) can diced green chilies

1 1/2 c. water

1 packet taco seasoning

1 packet dry ranch dressing

Brown the beef and onions; skim off excess fat. Add the rest of the ingredients; simmer on low for 20 minutes. If desired, serve with tortilla chips, shredded cheddar cheese, and sour cream. (Garnishes not included in caloric value.)

Yield: 10 (1 c.) servings (3)

Corn Muffins

1 1/4 c. flour

3/4 c. corn meal

1/4 c. sugar

2 t. baking powder

1/2 t. salt

1 c. skim milk

1 egg, beaten

1/4 c. canola oil

In a large bowl, combine dry ingredients with a fork. Add wet ingredients and mix until combined. Spoon into 12-count, paper lined muffin tin. Bake at 400 degrees for 18-23 minutes (or until toothpick comes out clean).

Yield: 12 muffins (3)