Cheesy Cornbread Casserole

Cheesy Cornbread Casserole (slightly adapted from Kraft Recipes, Total Time: 45 minutes, Servings: 6-8)

Ingredients

·         1 pkg. Morningstar Farms burger crumbles

·         ½ onion, chopped

·         1 jalapeño pepper, seeded, finely chopped

·         1 can  (15 oz.) enchilada sauce

·         1 can (15 oz.) black beans, drained

·         1 tsp. garlic powder

·         1 tsp. ground cumin

·         1 pkg.  (8.5 oz.) corn muffin mix

·         1 cup Mexican Shredded Cheese, divided

Directions

1.      Preheat oven to 350 degrees F.

2.      Heat crumbles with onions and peppers in large skillet until crumbles are heated through.

3.      While crumbles are cooking, prepare muffin batter as directed on package.  Stir in cheese.

4.      Stir in enchilada sauce, black beans, garlic powder, and cumin.  Cook and stir 3 minutes or until heated through. 

5.      Spoon crumble mixture into 13x9 baking dish. Spread muffin batter over crumble mixture.

6.      Bake for 20 minutes or until toothpick inserted into center of cornbread topping comes out clean.

Using vegetarian burger crumbles and half the cheese keeps this dish delicious, but reduces the fat and calories.  As you know by now, I love Mexican food.  This dish is a nice kick with a good amount of protein from the crumbles and beans.  Adding the corn muffin mix and cheese reduces the spice slightly, so it’s appropriate for my husband, whose taste buds aren’t as adventurous as mine.  The one thing that I found is that this could probably be made with twice the amount of filling and be a more filling dish.  As is, it’s a pretty short casserole.  Also, the corn muffin mix doesn’t fully cover the crumble mixture, so you have to be careful where you place your spoonfuls.  Spreading it with a spatula mixes the crumble mixture and the cornbread – not a bad thing, but not that pretty.  Oh well, presentation is minor in comparison to this dish’s taste!