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