South American Casserole With A North American Twist

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This dish is a quick version of the south american hallacas, which is a cornmeal dough wrapped around a spicy meat mixture. this version adds a little tex-mex taste to the dish.

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Steps

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Preheat the oven to 350 degrees.

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In a medium bowl , prepare the corn muffin mix according to the package directions , but do not bake.

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Set aside the batter.

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In a large skillet , saute the ground meat and drain well , reserving 2 t.

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Of the drippings in the pan.

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Saute the onion and green pepper in the drippings over medium heat for about 4-5 minutes , or until soft.

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Return the drained meat to the pan and add the soup , garlic powder , and raisins.

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Mix well.

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Pour the mixture into an 8-inch-square baking dish that has been coated with nonstick vegetable spray.

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Spread the corn muffin mixture evenly over the meat mixture.

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Bake for 30 minutes or until the muffin topping is firm.

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Ingredients

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corn muffin mix, ground pork, onion, green bell pepper, condensed tomato soup, garlic powder, raisins