Mexican Shepherd's Pie

Total Time
50mins
Prep
10 mins
Cook
40 mins

A twist on an old favorite from south of the border!! Adapted from a Quorn product recipe.

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Ingredients

Nutrition

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.
Most Helpful

5 5

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.

5 5

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.