Makes 6 servings
|1||pound ground pork, beef or turkey|
|1||tablespoon chili powder|
|2||cloves garlic, minced|
|1||cup shredded Monterey-Jack cheese|
|1||package (8-1/2 ounces) corn bread mix, plus ingredients to prepare mix|
|1||can (11 ounces) Mexican-style whole kernel corn, drained|
|6||sheets (12X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|12||tablespoons mild or hot salsa|
|4||tablespoons regular or fat-free sour cream|
|6||cilantro sprigs (optional)|
- Preheat oven to 450°F.
- Combine pork, chili powder, garlic and salt in nonstick skillet. Cook over medium-high heat, stirring to break up lumps, until pork is no longer pink and moisture has evaporated. Remove from heat; stir in cheese. Set aside.
- Prepare corn bread mix according to package directions. Stir in corn.
- Place about 1/2 cup pork mixture in center of one foil sheet; flatten slightly. Top with 1/4 cup corn bread mix. Spread lightly over pork. (It is not necessary to cover sides of pork.) Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining pork mixture, corn bread mix and foil to make 5 more packets. Place packets on baking sheet.
- Bake 12 minutes. Let stand 5 minutes. Carefully open packets and transfer contents to serving plates. Garnish each pie with 2 tablespoons salsa, 2 teaspoons sour cream and cilantro sprig, if desired.
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