Taco Filled Corn Muffins

1 Cup Instant Black Beans plus 3 Cups water, Bring water to a boil, add beans, cover and allow to cook for 15-20 minutes.

1 Cup Freeze Dried Ground Beef (Hamburger) plus 1/2 Cup warm water
Add your Favorite Taco Seasoning or for a quick meal, just add a jar of salsa to the meat.

Additional ideas: 1/2 Cup Corn, rehydrated; chopped onion, chili peppers, or jalapeños

Mix above ingredients together well in a large bowl and allow to set while you mix up your cornbread recipe: 

Cornbread Recipe
2 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp Salt
2 cups milk, butter milk, or kefir
2 eggs
1⁄4 cup butter, melted, or olive oil

Preheat oven to 425 degrees F. Grease muffin tin, or use muffin papers.
Mix dry ingredients together in a large bowl. Add milk, eggs, and melted butter. Mix thoroughly. Fill each muffin cup 1/3 full with batter. Scoop about 1-2 Tbsp of taco filling into each batter filled cup, pushing filling down just a little into the batter. Top with about 1 Tbsp more of cornbread batter, then top each with shredded cheese, if desired. Place in the oven and bake at 425 for 15-20 minutes or until filling is hot and cornbread is cook through. Remove from oven and allow to set for 5 minutes before serving. Serve hot with salad, sour cream, or salsas.