Southwestern Chili Pie


  1. Remove chorizo from casing and place in a large skillet. Cook thoroughly over medium-high heat. Drain excess rendered fat.
  2. Reduce heat to medium and add onion and sauté for a few more minutes, until onion is slightly softened.
  3. Add black beans, cumin, garlic, pepper, and enchilada sauce. Stir to incorporate ingredients. Remove from heat.
  4. Place water in a large mixing bowl. Add Heritage Ovens® Sweet Corn Muffin Mix and whisk to incorporate. Add cream cheese and stir to fully blend. Use the flat side of a spatula to break up cream cheese if necessary. Add Mexican cheese and stir to incorporate.
  5. Spray a hotel pan with pan release. Add meat mixture to pan and spread evenly. Carefully pour corn muffin mixture over meat mixture and spread evenly, using care not to push corn muffin mix down into meat.
  6. Bake in a 350°F convection oven (400°F conventional) for 16-18 minutes (18-20 minutes conventional), or until corn muffin mixture is cooked in center.


  • 1 tsp. black pepper
  • 2 tsp. cumin, ground
  • 2 lbs. chorizo
  • 8 oz. Contigo® Cheese, Monterey Jack, shredded
  • 20 oz. enchilada sauce
  • 1 1/2 lbs. Heritage Ovens® Corn Muffin Mix
  • 8 oz. Nature's Best Dairy® Cream Cheese, softened
  • 2 Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 large Peak Fresh Produce® Onion(s), chopped
  • 2 cups water
  • 32 oz West Creek® Beans, Black, drained