Southwestern Chili and Muffins
2 lbs. ground beef 1 1/2 c. chopped onions 2 ( 14 1/2 oz.) cans diced tomatoes 15 oz. can pinto beans 15 oz. can tomato sauce 10 oz. pkg. frozen corn 1 c. salsa 3/4 c. water 4 oz. can chopped green chilies 1 t. cumin 2 t. chili powder 1/2 t. garlic powder
In dutch oven cook beef and onions. Drain. Stir in remaining ingredients. bring to a boil reduce heat and simmer at least 30 minutes.
Southwestern Corn Muffins
1 pkg. corn bread mix 9 oz. yellow cake mix 2 eggs 2 T. vegetable oil 1/2 c. milk 1/3 c. water 4 oz. can chopped gren chilies, drained 1 c. shredded cheddar cheese
Combine corn bread and cake mixes. In another bowl mix egg, milk, water and oil. Stir into dry ingredients just until moistened. Stir in chilies and 3/4 c. cheese. Fill greased muffin tins 2/3 full. Bake at 350 for 20 minutes or until browned. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pan.
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