Cowboy Pie

This cowboy shepherd’s pie is a Southwest flavor sensation with smoked sausage, bell peppers, onions and garlic topped with cornbread.

6 Servings

15 m Preparation Time

20 m Cooking

12 Ingredients

Ingredients

1 package Smoked Sausage (diagonally cut into ¼ inch slices)

3 cloves Garlic, minced

1 Medium Onion, 1/2 inch diced

1 Green Bell Pepper, 1/2 inch diced

2 tablespoons Chili Powder

1 teaspoon Cumin

1/2 teaspoon Salt

1 can Diced Tomatoes

1 can Black Beans, drained

1 cup Shredded Monterey Jack Cheese

1 Box Corn Muffin Mix, prepared as directed on box

1 Jalapeno, minced

Preheat oven to 400°F.
Heat a 10" oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.