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
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
Yields
6 Servings