Lil' Tamale Pies Recipe
Lil' Tamale Pies Recipe
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.
Servings
6
servings
Ingredients
- 1/2 cup shredded cheddar mix
- 1 8 1/2 packet of corn muffin mix
- 1/2 cup pitted sliced green or black olives
- 1 1 1/4 ounce packet of sodium-reduced taco seasoning
- 1 pound ground bulk pork sausage
- 1 10 ounce can of diced mexican-style or regular tomatoes, with their juice
Directions
- 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.