Cowboy Pie

Recipe View 5 mins Preheat your oven to 400°F (200°C). (Prep time: 5 minutes)

Recipe View 9 mins Place a 10-inch oven-safe skillet over medium-high heat. Add the sliced smoked sausage and cook, stirring occasionally, until nicely browned. (Cook time: 8-10 minutes)

Recipe View 7 mins Add the diced onion and bell pepper to the skillet. Cook until the vegetables have softened, approximately 6 minutes, stirring frequently. Stir in the minced garlic during the last minute. (Cook time: 7 minutes)

Recipe View 5 mins Stir in the chili powder, cumin, and salt, ensuring the spices are evenly distributed. Add the diced tomatoes (with their juice) and the drained black beans. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the flavors to meld. (Cook time: 5 minutes)

Recipe View 2 mins Remove the skillet from the heat and stir in 3/4 cup of the shredded Monterey Jack cheese. Reserve the remaining cheese for topping. (Prep time: 2 minutes)

Recipe View 5 mins If desired, gently fold the minced jalapeño into the prepared corn muffin batter. Carefully spread the corn muffin batter evenly over the sausage and vegetable mixture in the skillet. (Prep time: 5 minutes)

Recipe View 1 mins Sprinkle the remaining 1/4 cup of Monterey Jack cheese over the cornbread topping. (Prep time: 1 minute)

Recipe View 23 mins Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through. A toothpick inserted into the center should come out clean. (Bake time: 20-25 minutes)

Recipe View Let the Cowboy Pie cool for a few minutes before serving. Garnish with a dollop of sour cream or a sprinkle of fresh cilantro, if desired.