Quick Tamale Pie

We often have leftover cornbread muffins from the nights I make chili or soup. I had a bunch leftover and came up with this recipe to use them up. It is inspired by Amy's Tamale pie found in the vegetarian frozen foods section. Beau Brummel and I both liked it. It takes about 20 minutes to make. You can use cooked ground beef or turkey if you don't like Boca grounds.

1 T oil

1/2 onion chopped

1 small zucchini, chopped

1 c sliced mushrooms

1 can black beans, drained and rinsed

1 can corn, drained or 1 c 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 muffin, halved 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 heat 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 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.