| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef, Brunch, Casserole, Casseroles, Mine | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground pork |
| 1 | Envelope Taco seasoning mix | |
| 1 | cn | (8-oz) Tomato sauce |
| 1 | cn | (3-oz) Ripe olives, sliced (divide) |
| 4 | oz | Monterey Jack cheese, shredded |
| 1 | cn | (12-oz) Mexicorn |
| 1/2 | c | Milk |
| 1 | Egg | |
| 1 | pk | (6-oz) Yellow cornmeal mix, (plain or with jalapenos) |
| 2 | ts | Margarine |
INSTRUCTIONS
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, 1/4 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@groupz.net> on Mar 11, 1997
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