Can we get a “yee-haw” for this Cowboy Supper? It’d be hard not to shout with joy for this campfire of amazing Tex-Mex flavors, with classic red beans and tomatoes mingling and trailblazing with spicy chiles and savory sausage. The topping is the cowboy flavor focal point: sweet, sunny, tender cornbread! Cowboy Supper has it all, except the hat… which might be a good thing, since you might just be tempted to throw your hat in the air in pure delight after the first bite!
Ingredients
- 2 cups Polish sausage, chopped
- 1 (16-ounce) can red beans, undrained, can substitute kidney beans
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can chopped green chiles
- 1 tablespoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 (7-ounce) package sweet cornbread mix, plus the ingredients called for on the package
Directions
Step 1 –In a cast-iron skillet over medium heat, brown the sausages, about 5-7 minutes.
Step 2 –Add the beans, the tomatoes, the chiles, the seasoned salt, and the garlic powder, stirring to combine.
Step 3 –Bring the mixture to a boil.
Step 4 –Reduce the heat and simmer until thickened, about 10 minutes.
Step 5 –Preheat the oven to 400 degrees F.
Step 6 –Prepare the cornbread batter according to the package directions.
Step 7 –Pour the cornbread batter over the top of the skillet.
Step 8 –Bake until the cornbread is lightly golden on top and is cooked through, about 17-20 minutes.
Step 9 –Serve.
