Microwave Fiesta Tamale Pie

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.

BEEF ROAST FAJITAS

2-1/2 lb beef eye round roast
Spice rub (see below)
1 cup medium or hot picante sauce
1/3 cup red jalapeno jelly
1 tablespoon fresh lime juice
16 flour tortillas (10-inch diameter)
6 to 8 green onions, sliced
2 large tomatoes, seeded, chopped
1 cup dairy sour cream
2 jalapeno peppers, seeded, chopped - if desired
Lime wedges, if desired
Parsley sprigs

Trim all fat from beef eye round roast. Place large piece of heavy duty foil on flat surface; place spice rub on foil. Lay roast on foil over rub and roll/pat to coat with rub. Wrap roast in foil and refrigerate at least 8 hours - overnight if desired.

Unwrap roast and place on rack (if you don't have rack use a small micro-safe sauceror plate turned upside down) in microsafe dish. Cover with waxed paper and microwave (MEDIUM-LOW - 30% power) 14 minutes per pound for rare, 16 minutes per pound for medium-rare. Rotate dish and invert meat at midpoint of cooking time. Shield any edges that appear to be overcooking with small pieces of foil. Remove roast when instant read thermometer inserted into thickest part registers 130 - 135 degrees for rare; 140 - 145 degrees for medium-rare. Tent with foil and allow to 'stand' for 10 - 15 minutes. Roasts will continue to rise 5 - 10 degrees during this time.

Meanwhile combine picante, jelly and lime juice in 2-cup microsafe cup; cover with plastic wrap. Microwave HIGH 2 to 4 minutes or until hot and bubbly, stirring after 2 minutes. Wrap tortillas in dampened microwave-safe paper towels. Microwave at HIGH 1 to 2 minutes or until hot. Carve about 1/3 of the roast into thin slices; cut slices into 3 or 4 pieces. Arrange beef on platter with bowls of sauce, green onions, tomatoes, sour cream, jalapeno pepers and lime wedges. To serve, place equal amounts of beef in center of tortillas; add accompaniments, as desired, and roll up. Garnish with parsley. About 8 servings

Spice Rub: Combine: 1 tablespoon EACH hot paprika, coarse grind black pepper and packed brown sugar; 2 teaspoons chili powder; 1-1/4 teaspoons EACH crushed red pepper flakes and ground white pepper; 1 teaspoon hickory smoked salt; 1/2 teaspoon garlic powder

Note: of your favorite spice rubs can be substituted -- or you can use a purchased one.

This roast gets good color from the rub -- and can be used in other ways. It would make good sandwiches with a horseradish sauce. Or a bottled gravy.

4-5 flour tortillas
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope dry taco seasoning
1 ( 8 oz.) can tomato sauce
1 can ( 6 oz.) can tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 tsp chili powder
1 cup sour cream
2 eggs
1/4 tsp pepper
2 cups broken frito corn chips
2 cups shredded monterey jack cheese
Directions:
In microwave safe bowl, crumble the ground beef and add onion and green pepper. Microwave on high 3-5 minutes or until meat loses pink color. Stir and drain.
Mix in taco seasoning,tomato sauce and tomato paste, olives, water and chili powder. Microwave on medium ( 50% power) for 10-15 minutes or until thickened.
In separate bowl, blend sour cream, eggs and pepper. Now place 2 tortillas on bottom of 8 inch sqaure microwave glass pan. Top with half the meat mixture followed by half the sour cream mixture. Repeat layers. Sprinkle with corn chips and cheese. Microwave at 50% power for 10 - 15 minutes or until cheese melts. Let stand 5 minutes and then cut and serve.

I use canned chicken and make quesadilllas in the microwave. Add ripe olives, green onion, cheeses whatever ingredients you like and serve with sides of salsa and guacamole. Also have a big lettuce salad or jello. Cool and refreshing.