Mexican Shepherd's Pie

• vegetarian ground beef↗12 ounces
• Mexican-style corn, drained↗14 1⁄2 ounces
• salsa30 ounces
• cumin↗1⁄4 teaspoon
• allspice1⁄4 teaspoon

  optional

• cinnamon↗1 teaspoon

  optional

• chili powder↗1⁄2 - 3⁄4 teaspoon
• garlic salt1⁄4 teaspoon
• sour cream↗8 ounces
• Mexican blend cheese, Shredded↗1 cup
• paprika↗1⁄4 teaspoon

  optional

• cilantro, Chopped↗2 tablespoons

  optional

• corn muffin mix8 1⁄2 ounces

Step-by-step instructions

1. 1

   Peheat oven to 375°F.

2. 2

   Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.

3. 3

   Pour mixture in a greased 2 1/2 qt casserole dish.

4. 4

   Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy.

5. 5

   Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.

6. 6

   For a more elegant effect you can try piping corn muffin mixture using pastry bag.

7. 7

   Sprinkle paprika and chopped cilantro over entire mixture.

8. 8

   Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.

9. 9

   Remove from oven, let cool slightly before serving.