Chili Pie

1 1/2 lb ground beef

2 cans (15 oz each) vegetarian chili with beans

1 (8 oz) package corn muffin mix

Milk and egg

1 1/2 cups shredded Cheddar cheese, (6oz)

Sour cream

Guacamole,

Chopped fresh cilantro

Preheat oven to 350 degrees. Heat large nonstick skillet over medium heat. Add beef; cook, stirring, until browned, 5 minutes. Add chili; cook, stirring, until heated through, 2 minutes.

Pour chili mixture into an ungreased 2 qt baking dish.

Prepare muffin mix according to package directions with milk and egg. Sprinkle cheese over chili.

Spoon muffin batter in 8 mounds over cheese. Bake until batter is golden and baked through, 20 minutes. If desired, garnish with sour cream, guacamole and cilantro.