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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A twist on an old favorite from south of the border!! Adapted from a Quorn product recipe. Ingredients:
12 ounces vegetarian ground beef |
14 1/2 ounces mexican-style corn, drained |
30 ounces salsa |
1/4 teaspoon cumin |
1/4 teaspoon allspice (optional) |
1 teaspoon cinnamon (optional) |
1/2-3/4 teaspoon chili powder |
1/4 teaspoon garlic salt |
8 ounces sour cream |
1 cup mexican blend cheese, shredded |
1/4 teaspoon paprika (optional) |
2 tablespoons cilantro, chopped (optional) |
8 1/2 ounces corn muffin mix |
Directions:
1. Peheat oven to 375°F.
2. Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.
3. Pour mixture in a greased 2 1/2 qt casserole dish.
4. Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy.
5. Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.
6. For a more elegant effect you can try piping corn muffin mixture using pastry bag.
7. Sprinkle paprika and chopped cilantro over entire mixture.
8. Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.
9. Remove from oven, let cool slightly before serving.
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