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1 t. olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, un drained
1/2 C. water
1 3-oz. can chopped green chilies, un drained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion
In a large nonstick skillet over medium-high heat, place the olive oil and onion and sauté until the onion is translucent. Add the ground beef and brown; drain the fat.
Stir in the tomato sauce, black beans, water, green chilies and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.
Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.
Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.
|Cooking Tips For Hamburger Meat|
If you are looking for a way to decrease the fat in regular hamburger meat when using in sauces and casseroles, you can cook it like you normally do, drain it, place in colander, and rinse with warm water. Blot dry with paper towels. This reduces the fat content, but takes a lot of the flavor away!
|You might be a Cajun if.....|
You wonder where the mosquitoes have gone when you travel north!
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Have a great week,
Peggy and that wacky quacker, Georgette!