Pork Tamale Pie
13 to 16 minutes
1 pound Swift Premium® Ground Pork
1/2 cup chopped onion
1/2 cup chopped green pepper
1 15-ounce can tomato sauce
1/4 cup water
1 cup frozen corn kernels
1 2.25-ounce can sliced pitted ripe olives, drained and rinsed
1 1.5-ounce package enchilada sauce mix
1 teaspoon chili powder
1/8 teaspoon ground cumin
3/4 cup finely shredded Mexican blend cheese (3 ounces)
1 8.5-ounce package corn muffin mix
Preheat oven to 400º F. In a 10-inch skillet safe for the oven, brown pork with onion and green pepper over medium-high heat for 6 to 8 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles. Drain and discard juices.
Stir in tomato sauce, water, corn, olives, enchilada sauce mix, 1/2 teaspoon chili powder, and cumin. Bring to boil. Remove from heat; stir in 1/2 cup cheese.
Meanwhile, prepare muffin mix according to package directions, except increase milk to 1/2 cup and stir in remaining 1/2 teaspoon chili powder. Drop small spoonfuls and spread on top of pork mixture in skillet.
Bake, uncovered, in oven for 12 to 15 minutes or until golden. Sprinkle with remaining 1/4 cup cheese; continue baking about 1 minute or until cheese is melted. Let stand 3 minutes before serving.
Recipe Nutrition Overview
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