Instructions: Crumble pork into colander set in a 2-quart casserole. Microwave on high 6 minutes or until no longer pink. Discard fat. Transfer pork into same casserole. Add taco mix, tomato sauce, 1/4 cup olives, cheesse and Mexicorn. Microwave on high 5 minutes.

Meanwhile, prepare cornbread mix. Measure milk into a 4-cup glass measure.

Add egg and beat well. Pour in cornbread mix and blend with fork. By tablespoons, drop batter outside of heated casserole, forming a wreath.

Garnish with remaining ripe olives. Microwave on high 6 minute, rotating once. Dot with margarine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.