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Categories:
ground chili powder olives shredded cheese whole kernal corn cream-style corn corn bread green chilis eggs sour cream garlic powder paprika toppings
Viewed: 44 - Published at: 6 years agoIngredients
- 1 lb (.5 kg). ground or chopped pork
- 1 tsp (5 ml). chili powder
- 1/3 cup (80 ml) sliced olives
- 1/2 cup (125 ml) shredded cheese, cheddar and/or jack
- 1 can whole kernal corn, drained
- 1 can cream style corn
- 1 8.5 oz (238 grm). pkg. corn bread/muffin mix
- 2 4 oz (112 grm). cans green chilis, chopped
- 2 eggs
- 2 tbsp (30 ml) sour cream
- 1/4 tsp (1 ml). garlic powder
- 1/4 tsp (1 ml). paprika
- optional toppings (see below)
Method
- Brown pork in a skillet, add chili powder, drain and set aside.
- In a large mixing bowl, mix together the olives, cheese, whole kernal corn, cream style corn, corn bread/muffin mix, green chilis, eggs, sour cream, garlic powder, and paprika and blend but do not overmix.
- Add the pork to the mixture.
- Pour into 13" x 9" greased ovenproof casserole dish or a 9" x 13" baking pan.
- Bake uncovered at 400 degrees (200 C.) for about 40 minutes.
- Cut into squares to serve.
- Top with garnishes of your choice, salsa, cheeses, chopped green onions, more olives, chopped tomato, sour cream or any combinations you like.
