Ingredients

1 lb. pork sausage links, casings removed

2/3 c.chopped onion

1/2 c. chopped green bell pepper

1 (15 oz.) can black beans, drained

1 1/2 c. medium hot picante sauce

1 (8 1/2 oz.) pkg. corn muffin mix

2 c. shredded sharp cheddar cheese, divided

1/4 c. half and half

1 large egg

1 c. sour cream

1/4 c. finely chopped fresh cilantro

1/4 c. sliced black olives

Preparation

  1. Heat oven to 375° F.
  2. Grease 10" glass pie plate.
  3. In a large, 12" skillet, crumble the pork sausage and brown. Drain excess fat.
  4. Add onions and green pepper and continue cooking until vegetables are crisp-tender.
  5. Stir in drained black beans and the picante sauce. Set aside.
  6. In a medium bowl, combine corn muffin mix, one c. of the cheddar cheese, the half & half and the egg. Stir just until moistened.
  7. Press mixture on bottom and up sides of the greased pie plate.
  8. Spoon sausage mixture into crust.
  9. Bake 25 minutes or until mixture is set. Remove from oven.
  10. Sprinkle with remaining c. of cheddar cheese. Bake 5 minutes or until cheese is melted.
  11. 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.