1/2 lb. ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15-oz.) can black beans, rinsed and drained
1 cup Pace Picante salsa
2 Tbsp. chopped whole green jalapeño peppers
1 (7.4-oz.) Sweet Corn Cake Mix
1 cup shredded sharp Cheddar cheese
Additional salsa if desired
Mexican creme or sour cream, if desired
Preheat the oven to 375*F.
In a large skillet cook ground pork, onion and bell pepper until pork is no longer pink. Stir in beans, salsa and jalapeño peppers. In bowl, prepare corn cake mix as per pkg. directions. Spoon corn cake mixture crust into greased 9" pie plate.
Spoon pork mixture into crust. Bake 30 minutes or until set. Remove from oven, sprinkle with cheese. Bake 2 to 5 minutes longer or until cheese has melted. Let stand 5 minutes. Cut into wedges. Serve with salsa and Mexican creme, if desired.
Makes 6 servings.