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Cowboy Cornbread




Source of Recipe


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List of Ingredients






2 lbs. top sirloin (Chopped into ½" cubes)
Green Bell Pepper
Red Bell Pepper
6 shallots
2 cans chopped tomatoes (drain ONE can)
Can Enchilada Sauce
Can Black Beans (drained)
16 Oz Frozen Corn
Small Can Mild Roasted Chilies
1 Can Marie Callendar's Cornbread Mix

Start with a 12" Dutch oven, preferably a 12" deep one. Chop bell peppers and shallots coarsely, saute in bottom of Dutch oven in 1/4 cup water. Add chilies and top sirloin. Stir in Tomatoes and simmer to reduce liquid in recipe. Toss in black beans, frozen corn. Add Enchilada sauce and continue to simmer. Combine 1-1/2 cups of water with cornbread mix; stir until almost smooth. Ladle carefully onto stew mixture. Pull most of the coals from the bottom of the Dutch oven and add them to the top. You should have about 16-20 coals on top now. Check every 15 minutes, turn lid 90 degrees to the left each time, rotate bottom 90 degrees to the right each time. Remove lid and serve when cornbread is golden brown.



Recipe