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Cowboy Supper

PorkOvenDiner-Style

Time: 2 hours 30 minutes

Yield: 4 servings

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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!

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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.

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