SAUSAGE AND BLACK BEAN TAMALE PIE
THIRD PRIZE - 1996 National Sausage Month Award-Winning Recipes
Eleanor J. Froelich, Rochester, MI

Ingredients:
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
1 1/2 cups medium hot picante sauce
1 8 1/2 ounce package corn muffin mix
2 cups shredded sharp cheddar cheese, divided
1/4 cup half and half
1 large egg
1/2 pint sour cream
1/4 cup finely chopped fresh cilantro
1/4 cup sliced black olives

Directions:
Heat oven to 375 degrees F. Grease 10-inch glass pie plate. In a large, 12-inch 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. -more-Page fourRemove 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 six servings.