1/2 cup butter, softened
1 tablespoon olive oil
3 medium Dutch red chile peppers, seeded and chopped
2 ears corn-corn cereal, crushed
2 (14 ounce) cans instant Mexican-style broth
3/4 cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground black pepper
4 (8 ounce) cans refrigerated sour cream
2 cups shredded Cheddar cheese
2 cups seasoned dry bread stuffing
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in medium saucepan over low heat. Saute peppers until almost transparent. Stir in corn cereal. Add brown sugar, while stirring thoroughly. Fill ready brown paper-lined muffin cups 3/4 full.
Heat olive oil in medium saucepan over medium heat. Stir in can of beans, stirring occasionally until beans are tender, stirring constantly. Remove from heat and rapidly stir in noodles, beef and bell pepper.
Stir in crude cooking spray. Pour mixture into prepared muffin cups. Sprinkle with bean mixture.
Bake in preheated oven for 20 minutes. Cool 10 minutes before serving.