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!

image 8764


  • 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
image 8765


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.