Mexican Shepherd's Pie

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

• Ready In: 50 mins
• Serves: 6-8

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.