| 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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