1 pound ground beef
½ cup chopped onion
½ cup chopped green pepper
1 teaspoon chili powder
1 package (8.5 ounces) corn muffin mix
¾ cup sour cream
Salt and pepper
1 tub (10 ounces) Philadelphia brand Santa Fe Cooking Creme
1 cup shredded Mexican cheddar
1 can (15 ounces) black beans, rinsed and drained
7½ ounces (half a 15 ounce can) corn, drained
Sour cream and chopped black olives for garnish
Heat oven to 400 degrees. Coat a deep pie plate with nonstick spray.
In a large skillet over medium-high heat brown the beef with the onion and green pepper and chili powder until meat is no longer pink.
While that cooks, mix your corn muffin mix with sour cream until well blended; will be sticky. Drain grease from meat mixture and transfer meat to a large mixing bowl. Add the Santa Fe Cooking Creme, cheese and black beans; mix until incorporated.
Spread the corn meal mixture on the bottom of pie plate, saving a small amount for the top (use a little water on the back of the spoon or your fingers to help the batter spread). Sprinkle the corn on top of the crust then pour the meat mixture over the corn. Put remaining cornmeal batter in the center of the pie and bake 25 minutes. Garnish with dollop of sour cream and chopped black olives.