Sausage and Black Bean Tamale Pie with Cheddar Crust
1996 National Sausage Month Award-Winning Recipes, Third Prize Winner Eleanor J. Froelich of Rochester, Michigan.
1 pound pork sausage links, casings removed
2/3 cup chopped onion
1/2 cup chopped green bell pepper
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups medium hot picante sauce
1 (8.5-ounce) package corn muffin mix
2 cups shredded sharp cheddar cheese - divided use
1/4 cup half-and-half (light cream)
1 large egg
1/2 pint sour cream
1/4 cup finely chopped fresh cilantro
1/4 cup sliced black olives
- Preheat oven to 375°F (190°C). Grease 10-inch glass pie plate.
- In a large skillet, crumble the pork sausage and brown. Drain excess fat.
- Add onions and green pepper and continue cooking until vegetables are crisp-tender.
- Stir in drained black beans and the picante sauce. Set aside.
- In a medium bowl, combine corn muffin mix, one cup of the cheddar cheese, the half and half and the egg. Stir just until moistened. Press mixture on bottom and up sides of the greased pie plate.
- Spoon sausage mixture into crust.
- Bake 25 minutes or until mixture is set. Remove from oven; sprinkle with remaining cup of cheddar cheese. Bake five minutes or until cheese is melted. Allow to stand five minutes.
- Cut into six wedges and serve with a dollop of sour cream and a sprinkle of fresh cilantro and black olives.
Makes 6 servings.
Council hint: Recipe also would work well with Cajun-style bratwurst or chorizo.
Recipe provided courtesy National Hot Dog And Sausage Council.