By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×8 pan

Ingredients:

• Filling:
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1-2 ribs celery, diced
• 1 lb. carnitas (shredded cooked pork)
• 14.5 oz. can diced tomatoes
• 15 oz. can spaghetti sauce
• 1 teaspoon each salt and pepper
• Topping:
• 1 box Jiffy muffin mix
• 1 large egg
• 1/3 cup Nestle Good Start 2 Infant Formula (mix per instructions on can: 1 1/2 scoop formula to 1/3 cup water)

Directions:

• Heat oil in a large fry pan.
• Fry/sauté onion and celery until soft and cooked through.
• Add carnitas to vegetables and cook until heated through.
• Add spaghetti sauce and diced tomatoes; bring to a simmer.
• Season with salt and pepper; place in an 8×8 baking dish.
• For the topping, in a medium mixing bowl combine the Jiffy muffin mix, egg, and 1 1/2 scoop Nestle Good Start 2 Infant Formula and 1/3 cup water.  Mix until just combined.
• Pour corn topping batter over carnitas casserole.
• Place casserole in a preheated 375 degree oven for 20-25 minutes or until lightly brown and bubbly.  Serve hot.