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:
2 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp Salt
2 cups milk, butter milk, or kefir
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.
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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