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12 ounce vegetarian burger
1/2 onion, chopped
1 bell pepper, diced
2-3 tablespoons cilantro, chopped
1/2 cup olives, sliced
4.5 oz. can green chilies
1 can (8 ounces) tomato sauce, no salt
1 can (14 ounces) kidney beans, undrained
1 package (1.25 ounces) taco seasoning mix
1 package (8 ounces) corn muffin mix
1/4 cup sliced green onion
1 cup shredded cheese
1. Place chopped onion, bell pepper and cilantro
into skillet, rinse with water, drain.
Cover, steam at medium-low heat until tender.
2. Add vegetarian beef, olives, green chilies,
tomato sauce, kidney beans and taco seasoning.
Cover and simmer 5 minutes.
3. Mix corn muffin mix according to package.
Drop by spoonfuls over skillet mixture.
4. Cook on medium setting for 15-17 minutes or
until cornbread is done.
5. Top with cheese and green onions, cover and
heat until cheese melts.
Makes 10 servings.
Nutritional information per serving: calories 231, protein 15 g., carbohydrates 32 g., fat 6 g.,
saturated fat 3 g., cholesterol 11.8 mg., sodium 809 mg.
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