This is the only dutch oven meal we cooked while spending our week at Little River. And, surprisingly, it was a really big hit. My 13 year old daughter wanted it when we camped this past weekend....
Cowboy cornbread
* 2 lbs top sirloin (chopped into 1/2" cubes)
* green bell pepper
* red bell pepper
* 6 shallots
* 2 cans chopped tomatoes (drain just ONE can)
* can enchilada sauce
* can black beans (drained & we used 2 cans)
* 6 oz frozen corn
* small can mild roasted chilies (i am not a chilies eater.. but this was fine for me)
* 1 can marie Callendar's Cornbread mix.
(i am not sure what brand DH used.. and we will use two boxes next time instead of 1)
start with a 12" dutch oven, preferably a 12" deep one. Chop bell peppers and shallots coursely, saute in bottom of Dutch oven in 1/4 cup water. Add chilies and top sirloin. Stir in tomatoes and simmer to reduce liquid in recipe. Toss n black beans and frozen corn. Add enchilada sauce and continue to simmer. Combine 1-1/2 cups of water with cornbread mix; stir util almost smooth. Ladle carefully onto stew mixture. Pull most of the coals from the bottom of the dutch oven and add them to the top. You should have about 16-20 coals on top now. Check every 15 minutes, turn lid 90 degrees to the left each time, rotate bottom 90 degrees to the right each time. Remove lid and serve when cornbread is golden brown.
Cowboy cornbread
* 2 lbs top sirloin (chopped into 1/2" cubes)
* green bell pepper
* red bell pepper
* 6 shallots
* 2 cans chopped tomatoes (drain just ONE can)
* can enchilada sauce
* can black beans (drained & we used 2 cans)
* 6 oz frozen corn
* small can mild roasted chilies (i am not a chilies eater.. but this was fine for me)
* 1 can marie Callendar's Cornbread mix.
(i am not sure what brand DH used.. and we will use two boxes next time instead of 1)
start with a 12" dutch oven, preferably a 12" deep one. Chop bell peppers and shallots coursely, saute in bottom of Dutch oven in 1/4 cup water. Add chilies and top sirloin. Stir in tomatoes and simmer to reduce liquid in recipe. Toss n black beans and frozen corn. Add enchilada sauce and continue to simmer. Combine 1-1/2 cups of water with cornbread mix; stir util almost smooth. Ladle carefully onto stew mixture. Pull most of the coals from the bottom of the dutch oven and add them to the top. You should have about 16-20 coals on top now. Check every 15 minutes, turn lid 90 degrees to the left each time, rotate bottom 90 degrees to the right each time. Remove lid and serve when cornbread is golden brown.