1 pound ground pork
1 (10 ounce) can refried beans
1 1/2 cups water
1 tablespoon white sugar
1 (16 ounce) can sliced ripe olives, drained
1 (6 ounce) can diced pimientos
1 (6 ounce) can sliced red chile peppers
2 teaspoons taco seasoning
Cook the pork in a large skillet over medium heat. Add the refried beans and water and mix together. Gradually mix in sugar; when the mixture starts to boil, avoid boiling by stirring in sugar until it is completely dissolved. Stir in the water, olives, pimientos and peppers and continue boiling with milk or water.
Reduce heat to medium and stir in the taco seasoning, presenting a nice thick particulate coating to the corn.
Bake uncovered for 20 to 25 minutes or until bubbly and golden brown. Serve hot.
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