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Source: Pace Recipes

Pace® Sausage Chili Pie
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Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
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8 oz. bulk pork sausages
1 tbsp. chili powder
3/4 cup Pace® Picante Sauce
1 can (8 ounces) tomato sauce
1 can (about 15 ounces) kidney beans, drained
1/2 cup shredded Monterey Jack cheese, (2 ounces)
1 pkg. (7 1/2 to 8 1/2 ounces) corn muffin mix
3/4 cup crumbled tortilla chips




Preheat oven to 375°F.

In medium skillet over medium-high heat, cook sausage and chili powder until sausage is browned, stirring to separate meat. Pour off fat. Add picante sauce, tomato sauce and beans. Heat through. Stir in cheese. Set aside.

Prepare corn muffin mix according to package directions. Pour into greased 2-quart square baking dish. Spoon meat mixture over corn muffin mixture.

Bake for 20 min. or until cornbread pulls away from edge of dish. Top with tortilla chips.






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Source: Pace Recipes
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You can serve this soup as a starter or as a light main dish--either way, it's refreshing, delicious and a snap to make.


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