Sausage Chili Pie

Campbell's Sausage Chili Pie Recipe

A cornbread crust with a cheesy sausage and bean filling, kicked up with picante sauce...yes, it's really good!  Corn muffin mix makes it easy, you'll make it quick and delicious. 

At a glance

Prep

15 min.

Total

35 min.

Serves

6

Servings: 1 square each

Bake: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

8 ounces bulk pork sausage
1 tablespoon chili powder
3/4 cup Pace® Picante Sauce
1 can (8 ounces) tomato sauce
1 can (about 15 ounces) kidney beans, drained
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
1 package (about 8 ounces) corn muffin mix
3/4 cup crumbled tortilla chips

How to Make It

  • 1

    Heat the oven to 375°F.

  • 2

    Cook the sausage and chili powder in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Stir the picante sauce, tomato sauce and beans in the skillet and heat through. Stir in the cheese and set aside.

  • 3

    Prepare the corn muffin mix according to the package directions. Pour into a greased 2-quart square baking dish. Spoon the meat mixture over corn muffin mixture.

  • 4

    Bake for 20 minutes or until the cornbread pulls away from the edge of the dish. Top with the tortilla chips. Cut into 6 squares.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24777

Your Recently Viewed Recipes