1 8 1/2 ounce package corn muffin mix
1 egg
1/3 cup milk
1 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1 clove garlic, minced
1 16 ounce can stewed tomatoes, drained
1 12 ounce can whole kernel corn, drained
1 6 ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 cup pitted ripe olives, sliced
1/2 cup shredded Cheddar cheese
dash of paprika
Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high until meat loses pink color, 5 to 9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high until mixture thickens, 4 to 8 minutes. Stir in olives. Spread corn muffin mixture over beef mixture. Microwave at medium high 5 minutes. Increase power to high. Microwave until center is set, 4 to 8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. Makes 4 to 6 servings.
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