Quick Tamale Pie

We often have corn bread muffins left over from nights when I make chili or soup. I had a bunch leftover this week and used them in this super quick version of tamale pie I made up. Collin and I both really liked it and it only took about 20 minutes from start to finish. I used Boca grounds which can be found with all the other fake meat in the freezer at the supermarket. You can use cooked ground beef or turkey though, but it will be more fattening. This is inspired by Amy's Tamale Pie which is also in the frozen vegetarian section.

1 T oil

1/2 onion, chopped

1 small zucchini, chopped

1 cup sliced mushrooms

1 can black beans, drained and rinsed

1 can of corn, drained or 1 cup of frozen corn

1 packet of boca grounds, or cooked ground beef or turkey

1 can chopped tomatoes with juice

fresh ground pepper and coarse sea salt to taste

1/2 t cumin

1/2 t chili powder

cornbread muffins, sliced in half horizontally 

cheddar cheese 

Heat oil in skillet over medium. Add onion and cook until tender. Add zucchini and mushrooms and cook out some of the liquid. Season with cumin, chili powder, salt and pepper. Add corn until heated through. Add canned tomatoes with juice. When tomatoes with juice are heated through add boca grounds. When boca grounds are heated through, add black beans. Put cornbread muffin halves on top of mixture in a single layer. Shred a bunch of cheddar cheese on top of the muffin halves and put a lid on the skillet. Turn the heat down to low and keep lid on until cheese has melted and muffin halves are heated through from steam.