1 tablespoon vegetable oil
1 (10 ounce) package yellow corn muffin mix
1 (6 ounce) can stewed tomatoes, diced
1 (10 ounce) can beef broth
1 (11 ounce) can whole kernels corn, undrained
2 cups chopped onion
2 cups chopped celery
1 cup chopped green bell pepper
2 cups chopped celery
1 cup chopped fresh mushrooms
1 teaspoon sesame oil
tortillas
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
Heat oil in large skillet over medium heat. Fry muffin mix and tomatoes until just tender, about 5 minutes. Stir in beef broth and bring to a boil. Cover and reduce heat to low. Bring to a rolling boil, stirring constantly. Reduce heat to low, stirring constantly, and simmer for about 15 minutes.
Stir in corn and onions, celery and green peppers, and cook until almost all vegetables are partly cooked, about 5 minutes. Stir in mushrooms, bell pepper and celery and cook about 4 minutes longer. Pour mixture into prepared pan.
Bake for 15 minutes in the preheated oven, stirring occasionally. Pour with cream cheese filling and fill with remaining vegetables. Bake an additional 10 minutes before serving.
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