I cooked this for dinner last night & it was so good! You just cook it all in a skillet, pour it into a baking dish & plop corn bread mix on top 
. My alterations are in italics. I only baked it for about 20-25 minutes too. There is enough left over for lunch today. I hope the corn bread ontop isn't getting soggy :? .
FIESTA BAKE
from T.G. Sheppard
Recipe:
1 lb ground beef (I used morningstar vegetarian crumbles)
1 cup chopped onion
(1/2 cup bell pepper)
¾ cup Garden Style Salsa (1/2 cup was plenty)
1 package (1 ¼ oz) taco seasoning mix (1/2 pack was plenty)
¼ cup water (no water)
1 cup whole kernel corn, drained
½ cup sliced kalamata olives, drained (no olives)
1 package corn muffin mix (I used 2)
1 cup shredded cheddar cheese (velveeta)
½ cup diced green chilies, drained
Directions: Preheat oven to 350 degrees.
1. In a medium skillet, cook meat and onions – drain excess fat.
2. Stir in salsa, taco seasoning mix, and water. Bring to a boil. Reduce heat to low, cook 5 to 6 minutes until mixture is thickened.
3. Stir in corn and olives.
4. Spoon mixture into an un-greased 8-inch square baking dish.
5. Prepare batter for corn muffin mix according to directions on box. Stir in cheese and chilies. Spread over meat mixture.
6. Bake uncovered for 30 – 35 minutes. To serve, top with additional salsa if desired.
Serves 4 – 6.
. My alterations are in italics. I only baked it for about 20-25 minutes too. There is enough left over for lunch today. I hope the corn bread ontop isn't getting soggy :? .FIESTA BAKE
from T.G. Sheppard
Recipe:
1 lb ground beef (I used morningstar vegetarian crumbles)
1 cup chopped onion
(1/2 cup bell pepper)
¾ cup Garden Style Salsa (1/2 cup was plenty)
1 package (1 ¼ oz) taco seasoning mix (1/2 pack was plenty)
¼ cup water (no water)
1 cup whole kernel corn, drained
½ cup sliced kalamata olives, drained (no olives)
1 package corn muffin mix (I used 2)
1 cup shredded cheddar cheese (velveeta)
½ cup diced green chilies, drained
Directions: Preheat oven to 350 degrees.
1. In a medium skillet, cook meat and onions – drain excess fat.
2. Stir in salsa, taco seasoning mix, and water. Bring to a boil. Reduce heat to low, cook 5 to 6 minutes until mixture is thickened.
3. Stir in corn and olives.
4. Spoon mixture into an un-greased 8-inch square baking dish.
5. Prepare batter for corn muffin mix according to directions on box. Stir in cheese and chilies. Spread over meat mixture.
6. Bake uncovered for 30 – 35 minutes. To serve, top with additional salsa if desired.
Serves 4 – 6.
