Robert M. Peacock
This Tex-Mex quick pick-me-up is perfect for nights when you’re hungry for flavor — and fast. Plus, it’ll make your kitchen smell like you’ve been cooking for ages.
From Southern Casseroles, by Denise Gee.
Preheat the oven to 425°F.
In a large skillet, brown the sausage; remove it to a colander to drain while reserving 2 tablespoons drip- pings. Add the tomatoes with their juices, olives, and taco seasoning to the skillet. Cook, stirring occasionally, until heated through, about 5 minutes. Return the cooked, drained pork to the skillet and stir to combine. Adjust the seasoning as desired.
Prepare the corn muffin mix according to the package directions.
Divide the spiced pork mixture between four 12- to 16-ounce or 1½- to 2-cup casserole dishes. Top each with equal amounts of muffin mix; sprinkle with equal amounts of the cheese.
Bake the casseroles on a rimmed baking sheet for 15 minutes, or until the topping is light golden and cooked through. Garnish, if desired, before serving.