2 cups leftover sloppy joe filling
1, 8.5 ounce package Corn Muffin Mix (I prefer Jiffy brand)
1 egg, slightly beaten
1, 15.25 ounce can corn, drained - divided
1 teaspoon Taco Seasoning - divided
1/4 cup butter, melted
1/4 teaspoon ground cumin
2 dozen black olives, quartered
1/2 cup pre-shredded Mexican blend cheese
Preheat oven to 350-degrees.
In small bowl whisk together egg, 1/2 teaspoon taco seasoning, and melted butter - add corn muffin mix and stir together, adding 1/2 can of drained corn kernels. Mix until combined and set aside.
In medium bowl combine leftover sloppy joe filling with quartered olives, 1/2 can corn kernels, 1/2 teaspoon taco seasoning, ground cumin - stir to combine. Place filling in bottom of small casserole dish.
Pour muffin mixture atop meat filling. Using back of spoon, smooth out mix, mounding slightly towards outer edge of casserole. Muffins tend to dome as they cook - to compensate, keep the center of the mix thinner in the center so it will raise evenly.
Bake for 30 minutes or until center of corn muffin top is cooked all the way through (test with a toothpick).
Remove from oven, cover with shredded cheese and bake for another 10 to 15 minutes, until cheese is nicely golden. Let set for approximately 5 minutes before serving. I promise, no one will recognize that this dish was once Sloppy Joe's.
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