Mexican Shepherd's Pie

"A twist on an old favorite from south of the border!! Adapted from a Quorn product recipe."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
50mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Peheat oven to 375°F.
  • Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.
  • Pour mixture in a greased 2 1/2 qt casserole dish.
  • Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy.
  • Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.
  • For a more elegant effect you can try piping corn muffin mixture using pastry bag.
  • Sprinkle paprika and chopped cilantro over entire mixture.
  • Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.
  • Remove from oven, let cool slightly before serving.

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Reviews

  1. Quick and tasty - love the cinnamon/chili powder combo and how fast this was in the oven! My jar of salsa was only 12 ounces so I reduced the amount of Boca Meatless Ground Burger to 8 ounces. The cornbread on top is so good. A great "any night" vegetarian dinner.
     
  2. This was really good, it was very quick to assemble. It did turn out a little watery for some reason so next time I will try halving the salsa. Thanks for the recipe.
     
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