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Pork Tamalie Pie

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.



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