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Photo: Melina Hammer; Styling: Buffy Hargett

Salsa Verde Corn Chip Pie

Make this Texas Friday-night-football favorite your Tuesday supper.

Southern Living OCTOBER 2013

  • Yield: Makes 6 servings

Ingredients

  • 2 cups frozen whole kernel yellow corn, thawed
  • 5 teaspoons olive oil, divided
  • 1 (9-oz.) package garlic pork sausage links, casings removed
  • 1 medium-size sweet onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (16-oz.) bottle salsa verde
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (16-oz.) can navy beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 6 cups original corn chips
  • 1 cup (4 oz.) shredded pepper Jack cheese
  • Toppings: cilantro, radishes, avocado

Preparation

1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.

2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.

3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.

4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

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Salsa Verde Corn Chip Pie recipe

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