Wild West in a Skillet
Ingredients
- 1 (14 ounce) package Smoked Sausage, diagonally cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 medium onion, 1/2-inch dice
- 1 green bell pepper, 1/2-inch dice
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Kosher salt
- 1 (14 ounce) can diced tomatoes (with or without chilies)
- 1 (14 ounce) can kidney beans, drained
- 3 cups shredded Monterrey Jack cheese
- 1 (8.5 ounce) package dry corn muffin mix, batter prepared as directed on the box
- 1 Tablespoon of pickled diced jalapeno or to taste
Directions
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Preheat oven to 400 degrees F.
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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.
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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 2 Cups of cheese.
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Mix jalapeno into the prepared corn muffin mix add the last cup of cheese. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 – 25 minutes.