Ingredients
1
box (10 oz) frozen corn & butter sauce
10
oz ground pork chorizo
1/2
cup chopped onion
1/4
cup tomato paste
1
can (15 oz) black beans, drained, rinsed
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups shredded pepper Jack cheese (8 oz)
Preparation
Heat oven to 375°F. Microwave corn as directed on box. Set aside.
Meanwhile, heat 12-inch skillet over medium-high heat. Add chorizo, onion and tomato paste; cook 6 to 8 minutes, stirring frequently, or until thoroughly cooked. Add corn and beans; cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.
Unroll one pie crust on large ungreased or parchement-lined cookie sheet; sprinkle 2/3 cup of the cheese over crust to within 1 inch of edge. Top with chorizo mixture and 2/3 cup of the remaining cheese.
Moisten edge of crust with water. Top with second crust; roll edge inward, pressing to seal. Cut 3 slits in top crust. Bake 30 to 40 minutes or until golden brown. Remove from oven; sprinkle with remaining 2/3 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes.
