Cheddar & Sausage Tamale Pie
|Corn muffin mix||8 1⁄2 Ounce|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground beef||1 Pound|
|Bulk pork sausage||1⁄4 Pound|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Garlic powder||1⁄8 Teaspoon|
|Canned stewed tomatoes||16 Ounce, drained|
|Canned whole kernel corn||17 Ounce, drained|
|Canned tomato paste||6 Ounce|
|Chili powder||2 Teaspoon|
|Pitted ripe olives||1⁄3 Cup (5.33 tbs), sliced|
|Cheddar cheese||1⁄2 Cup (8 tbs), shredded|
In small mixing bowl, combine corn muffin mix, egg and milk just until moistened.
In 8 inch square baking dish, combine ground beef, sausage, onion and garlic.
Microwave at high (10) 6 to 9 minutes, until meat loses pink color; stir after 3 minutes.
Stir in tomatoes, corn, tomato paste, chili powder, salt and olives.
Spread corn muffin mixture over meat mixture.
Insert metal accessory rack.
Preheat oven to 350°E Bake for 25 to 30 minutes until center is set.
Sprinkle with cheese and paprika, continue to bake for 5 minutes until cheese melts.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 350°F.
Cook on Combination Code 4, 18 to 22 minutes.
Sprinkle with cheese and paprika; continue to cook 3 to 5 minutes until cheese melts.