Shelly's Recipe

Southwest-Style Tamale Pie

Category: Ground

1 (14.5-oz.) can diced tomatoes
1 lb. bulk chorizo sausage (Mexican-style, not smoked)*
1 cup chopped green bell pepper
2/3 cup chopped onion
1 tablespoon minced garlic
1 (8-oz.) pkg. cream cheese, softened
1 (16-oz.) can spicy chili beans
1 (15.5-oz.) can yellow or white hominy, drained
1 (1-lb.) pkg. cornbread mix or 2 (8.5-oz.) pkg. cornbread mix

1. Heat oven to 375°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Drain tomatoes, reserving 1/3 cup juice.

2. Cook sausage, bell pepper, onion and garlic in large nonstick skillet over medium-high heat 10 minutes or until sausage is thoroughly cooked and vegetables are softened, stirring occasionally. Drain and discard excess drippings.

3. Blend cream cheese and reserved 1/3 cup tomato juice in blender or food processor until smooth; place in large bowl. Stir in sausage mixture, tomatoes, beans and hominy. Spoon into baking dish.

4. Prepare cornbread according to package directions; pour over filling in baking dish. Bake 30 to 35 minutes or until filling is hot and bubbling and cornbread is puffed and golden brown and toothpick inserted in center comes out clean.

8 servings

TIP *Chorizo is a spicy pork sausage used in Mexican and Spanish cooking. Mexican chorizo is made from ground fresh pork and spices. It is sold in links or in bulk by the pound. If unavailable, substitute another highly seasoned sausage.