Southwestern Cowboy Cornbread            
 

Ingredients:
2 tablespoons oil
1 medium Sweet(Walla Walla) onion, chopped
1chopped yellow or orange bell pepper
1chopped red bell pepper
1 teaspoon ground cumin
2 tsp All Purpose Herb Mix
1 teaspoon ground fresh pepper
1 large can diced roasted green chiles (mild) drained well
2 lbs cubed Top sirloin beef
1 (20 oz) can enchilada sauce
1 (28 oz) can diced tomatoes, drained well
2 (15 oz) can black beans, drained and rinsed
1 can drained corn

Topping: 1 package Marie Callendars Cornbread Mix
1/4 cup chopped cilantro
1 cup shredded cheese
 

Directions:
In a 12-inch deep Lodge Dutch Oven, heat oil. Stir in onions and peppers. Stir until onions are translucent. Stir in All Purpose Herb Mix, cumin, salt and pepper. Add meat, enchilada sauce, tomatoes, corn and black beans. Simmer while cornbread topping is made. Reduce to almost gravy consistency.

In a medium bowl, combine cornbread mix with water as instructed by label. Stir until smooth. Fold in cheese and 1/4 cup cilantro. Spoon cornbread mix gently on top, carefully covering the entire surface. Cover the lid with about 18 coals, spacing them evenly. Cook until cornbread is done, rotating lid every fifteen minutes 90 degrees. This should take between 30-45 minutes.

Serves 8-12