6-8 potatoes, cooked and mashed
1 onion, chopped
3 cloves garlic, chopped
1 pkg (340g) Yves Mexican Veggie Ground Round
3/4 c salsa
2 cans corn, drained & rinsed
Paprika
Heat oil at medium-high, fry the onion and garlic until softened, stirring. Add the Ground Round and fry for a few more minutes. Stir in salsa.
Put the mixture in an ovenproof dish. Top with corn. Top with mashed potato. Sprinkle paprika on top (opt) and bake uncovered at 350 for 40 minutes.
Note: If you don't have Yves Mexican Veggie Ground Round, replace with 1 c TVP soaked in 2 c veggie stock, 2 tsp peanut butter, 1 tsp oregano, 1 tsp basil, pepper. (Throw in some Mexican hot sauce if you have some!)
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