2 pkg. corn muffin mix, cook according to pkg. directions
1 lb. lean ground beef
1 (15 oz.) can kidney beans, drained
1 (10 oz.) box frozen corn, thawed
1 (8 oz.) jar med. taco sauce
1 c. shredded sharp Cheddar cheese
1 (8 oz.) container sour cream dip with toasted onion
1 (15 oz.) can stewed tomatoes, chopped

Brown ground beef in large skillet, drain off fat. Add tomatoes, corn, and taco sauce. Cook about 5 minutes on medium heat or until heated through. Stir in cheese right before serving. Serve with muffins and top with sour cream dip.