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I've worked for years experimenting with southwestern flavors and finally found the ultimate comfort dish blend. This Sausage and Beef Pie is just right. The combination of zesty sausage, savory ground beef, and that crunchy cheese topping makes it absolutely irresistible. My family races to the table when they catch a whiff of it cooking.
Reasons to Love This Dish
This isn’t your average casserole. It mixes the best southwestern tastes in every bite. The spices work wonders with the meat, and have you noticed how that cheese on top gets golden? Plus, it’s hearty enough to fill a big group of hungry folks who’ll definitely come back for seconds.
Essential Ingredients
- Spicy Sausage: Adds heat and depth.
- Ground Beef: Offers a rich, meaty flavor.
- Garlic and Onions: Builds the flavor base.
- Southwestern Spices: Chili powder, cumin, cayenne, and paprika.
- Cornbread Mix: Makes the ideal topping.
- Cheese Mix: Monterey Jack and cheddar for that gooey stretch.
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How to Cook It
- Prepare Cornbread
- Follow the instructions on the cornbread mix and pour it over your meat mixture nice and even.
- Layer the Ingredients
- Place the meat mixture in a buttered dish and top it with cheese.
- Bake
- Preheat your oven to 375°F (190°C) and cook until it’s bubbling and golden, about 25 to 30 minutes.
- Make the Filling
- Brown the ground beef and sausage in a pan, then stir in the garlic, onions, and spices.
Insider Tips
After making this many times, I've realized it’s important to let it rest after baking. The flavors have to mingle. If you want more heat, don’t hold back on the jalapeños. And if you’ve made it ahead, be sure it’s not cold from the fridge when it goes into the oven. That way, it cooks evenly.
Storing Leftovers
This dish reheats beautifully. Just pop it in a 300°F oven until it’s warmed all the way through. I often make it for my weekly meals because it stays fresh in the fridge for about three days. Sometimes I cut it into smaller pieces for quick lunches during busy weeks.
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Cheese Choices
Cheese isn’t just for looks in this dish; it’s essential for that real southwestern flavor. We usually stick with the classic cheddar and Monterey Jack mix, but I’ve started using Oaxaca cheese lately for its great melting qualities. When we’re in the mood for more spice, Pepper Jack is our go-to.
Enhance Your Meal
We love to serve this with homemade guacamole and fresh pico de gallo. A cold Mexican beer or just some sparkling water with lime makes dinner feel a bit fancy. Those refreshing sides really balance the rich pie.
Tweak the Spice Level
The best part about this dish is you can control the heat. When I’m cooking for family with kids, I opt for sweet Italian sausage and just a bit of chili powder. But for adult gatherings? I toss in more jalapeños and even squeeze some hot sauce on each plate.
Prep Tips
This really helps on those crazy weeknights since you can prep everything ahead of time. I often put it together on Sunday, then just pop it in the oven at dinner time. It’s perfect for evenings when you want something homemade but can’t start from scratch.
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Frequently Asked Questions
- → What’s the deal with a springform pan?
A springform pan makes releasing and serving this tall, layered bake a breeze without it crumbling apart.
- → Can I prep it in advance?
Of course! You can assemble and bake it a day ahead. Reheat it at 325°F with some foil on top until warmed through.
- → Why drain the meat first?
Removing excess grease stops the bake from being too oily and keeps the batter light and fluffy.
- → Why stop short of fully cooking the veggies?
Crunchy veggies hold up better during baking and won’t go mushy in the final dish.
Conclusion
Full of southwestern flair, this layered bake marries savory meats and colorful veggies in a creamy, cheesy delight that satisfies big appetites.