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Cowboy Pie

This Cowboy Pie features a robust filling of smoked sausage, diced vegetables, black beans, and diced tomatoes, seasoned with chili powder and cumin. It's topped with a cheesy corn muffin batter and baked until golden, offering a hearty and flavorful meal reminiscent of classic American comfort food.
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Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3205.1 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For sautéing and simmering the filling
  • 1 9x13 inch Baking Dish For assembling and baking the pie
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Mixing Bowl For preparing corn muffin batter

Ingredients
  

Main

  • 1 14 ounce package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
  • 1 medium onion 1/2-inch dice
  • 1 green bell pepper 1/2-inch dice
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
  • 1 14 ounce can diced tomatoes
  • 1 14 ounce can black beans, drained
  • 1 cup shredded Monterey Jack cheese
  • 1 jalapeño minced
  • 1 8.5 ounce package dry corn muffin mix, batter prepared as directed on the box

Instructions
 

  • Preheat your oven to 375°F (190°C) and have your 9x13 inch baking dish ready.
  • In a large skillet or Dutch oven, brown the diagonally sliced smoked sausage over medium-high heat until lightly caramelized; remove and set aside, leaving a small amount of rendered fat in the pan.
  • Add the diced onion, green bell pepper, and minced jalapeño to the skillet and sauté until softened, about 5-7 minutes.
  • Stir in the minced garlic, chili powder, cumin, and salt, cooking for another minute until fragrant.
  • Return the smoked sausage to the pan, then add the diced tomatoes and drained black beans; bring the mixture to a simmer and cook for 5 minutes, allowing flavors to meld.
  • Transfer the sausage and bean mixture to the prepared 9x13 inch baking dish and stir in the shredded Monterey Jack cheese.
  • Prepare the corn muffin batter according to package directions in a separate mixing bowl.
  • Evenly spoon or spread the prepared corn muffin batter over the sausage and bean filling in the baking dish.
  • Bake for 20-25 minutes, or until the corn muffin topping is golden brown and a toothpick inserted comes out clean.
  • Remove from oven and let stand for a few minutes before serving.

Notes

Ensure the smoked sausage gets a good sear to develop deep flavor before adding vegetables. For a bolder kick, consider leaving some seeds in the minced jalapeño. Deglazing the pan with a splash of broth or water after sautéing the aromatics will pick up any flavorful fond. Don't overmix the corn muffin batter to keep it tender, and spread it evenly to ensure uniform baking. A final sprinkle of fresh cilantro or green onions after baking would add a nice vibrant finish and freshness.