Ingredients35 m servings 560 cals
- Preheat oven to 400 degrees F.
- Heat a 10-inch 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.
Per Serving: 560 calories; 30.3 g fat; 49.6 g carbohydrates; 21.1 g protein; 59 mg cholesterol; 1695 mg sodium. Full nutrition
ReviewsRead all reviews 6
Someone gave me a box of corn muffin mix (you know the one) and I had to find ways to use it. This turned out to be a good answer. The sweetness of the corn muffin mix was offset by the jalapeno...
Had to make numerous substitutions (used ground beef, didnt have jalepenos so used green peppers in the cornbread and red peppers in the stew, and didnt have a cast iron skillet so placed in a r...
I used pinto beans instead of black beans and a can of fire roasted tomatoes instead of plain. I also added some red pepper flakes to the cornbread topping. It's an ok dish and I will make it ag...
I thought this recipe was pretty good but my husband thought it was just ok. It was very quick and easy to make. The only change I made was swapping pinto beans for the black beans. It JUST fit...