Salsa Verde Corn Chip Pie

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"I like to have this during football games. It kind of reminds me of something they served a long time ago at an old drive in restaurant."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (469.6 g)
  • Calories 425.2
  • Total Fat - 17.4 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 31.1 mg
  • Sodium - 1036.9 mg
  • Total Carbohydrate - 53 g
  • Dietary Fiber - 8.6 g
  • Sugars - 10.2 g
  • Protein - 21.5 g
  • Calcium - 306.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 143.8 mg
  • Thiamin - 0.2 mg

Step 1

Saute the corn in 3 teaspoons hot olive oil in a large skillet over medium heat for 3 to 4 minutes or until the corn begins to char. Remove the corn from the skillet.

Step 2

Saute the sausage in the skillet over medium-high heat for 6 to 8 minutes or until browned. Remove from the skillet and drain on paper towels.

Step 3

Saute the onion in the remaining 2 teaspoons hot oil in the skillet over medium-high heat for 4 to 5 minutes or until tender. Stir in the chili powder and cumin; cook, stirring often, for 2 to 3 minutes.

Step 4

Stir in the salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from the heat; stir in the beans, lime juice, and corn.

Step 5

Divide the chips among a6 plates. Spoon the sausage mixture over chips; top with half the cheese. Serve with the optional toppings and remaining cheese.

Tips & Variations


No special items needed.

Related