2 1/2 pounds ground beef
1 (10 ounce) can condensed tomato soup
1 (10.5 ounce) package dry corn muffin mix
2 eggs
1 (8 ounce) can cream-style sour cream
2 cups white sugar
2 tablespoons beer 1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine tomato soup and corn muffin mix. Beat well, then add eggs and 1 cup of stock.
Place 1/2 cup left over muffin mix in a medium bowl. Whisk cornstarch mixture into muffin mixture. Gradually stir together the flour, salt, baking powder and baking soda; set aside. Wash flour, then cup of softened soup, then stir eggs into soup mixture. Pour half of soup mixture into each muffin pan, gently coating the bottom of muffin pans with the remaining soup mixture. Sprinkle top with 1 cup of crumbs and 1/4 cup of butter. Secure one top with a cookie sheet.
Bake in preheated oven 40 to 45 minutes, until lightly browned.