Pork tamalie pie

6 Servings

Ingredients

Quantity Ingredient
1 pounds Ground pork
1 Envelope Taco seasoning mix
1 can (8-oz) Tomato sauce
1 can (3-oz) Ripe olives, sliced (divide)
4 ounces Monterey Jack cheese, shredded
1 can (12-oz) Mexicorn
½ cup Milk
1 Egg
1 pack (6-oz) Yellow cornmeal mix, (plain or with jalapenos)
2 teaspoons Margarine

Directions

Crumble pork into colander set in a 2-quart casserole. Microwave on high 6 minutes or until no longer pink. Discard fat. Transfer pork into same casserole. Add taco mix, tomato sauce, ¼ cup olives, cheesse and Mexicorn. Microwave on high 5 minutes.

Meanwhile, prepare cornbread mix. Measure milk into a 4-cup glass measure.

Add egg and beat well. Pour in cornbread mix and blend with fork. By tablespoons, drop batter outside of heated casserole, forming a wreath.

Garnish with remaining ripe olives. Microwave on high 6 minute, rotating once. Dot with margarine.

>From "MicroScope Savoir Faire" by CiCi Williamson and Ann Steiner Recipe by: (Microwave) Posted to MC-Recipe Digest V1 #510 by Carolyn <c4@...> on Mar 11, 1997

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