Salsa Verde Corn Chip Pie
Servings
Prep Time
Cook Time
Ready In
Recipe: #35276
July 17, 2020
Categories: Lunch, Snacks, Pork, Pork Sausage, Dairy, Cheese, Monterey Jack, Vegetables, Corn, Appetizers, Mexican, Southwest, One-Pot Meal, Quick Meals, Game/Sports Day, Stove Top more
"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."
Ingredients
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.