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Ingredients
1 Pound bulk pork sausage
1/3 Cup onion, chopped
1 Tablespoon minced garlic
1/3 Cup tomato paste
1 Cup frozen corn kernels
1 (14 oz) Can diced tomatoes, undrained
1 Pillsbury refrigerated pie crust (from a box), softened as directed
6 Ounces shredded cheese
Instructions
Heat oven to 350�F. In a 12" skillet, cook sausage, onion and garlic over MED heat, stirring frequently, until sausage is no longer pink. Drain and discard drippings. Stir in tomato paste, corn, and tomatoes.
Place pie crust in a 9� glass pie pan as directed on the box (for a one crust pie); spoon sausage mixture into pie crust.
Bake at 350�F for 30 to 40 minutes until the crust is golden brown. Sprinkle with cheese and bake an additional 10-15 minutes until melted and bubbly. Let stand for 10 minutes before cutting into wedges.