About
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 Lawry's® Seasoned Salt
- 1/2 teaspoon Simply Organic Garlic Powder
- 1 (7-ounce) package Old School Brand 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.
