Cornbread Taco Bake

Heaven knows that I love a good casserole . . . and I love it even more when it comes together in a matter of minutes!
My good friend Trish from Mom On Timeout has just released the best cookbook of all time: 100 Creative Ways to Use Rotisserie Chicken!

There are many days that I am just too tired to cook dinner, but this book shows you how simple a delicious dinner can be just by picking up a rotisserie chicken on the way home and adding a couple more ingredients. It truly is a lifesaver!

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This book is loaded with amazing recipes, including:
5 Ingredients or Less
20-Minute Dinners
Slow Cooker Creations
Savory Sandwiches

(And so much more!)

The best part of this book is that every recipe is so different. You could literally make a new recipe everyday and nothing would taste like the recipe before. There’s an amazing assortment to please every palate!

I was debating between the Chicken Parmesan Calzones and this recipe, but ultimately chose this casserole because it’s two of my favorite things (cornbread and tacos) combined into one . . . and holy cow, the combination is incredible!!!

My family loved it, I loved that it was easy, and we all loved that we had a delicious dinner that was ready in a couple of minutes. You will love this cookbook!

Serves: 8

Cornbread Taco Bake

15 minPrep Time

33 minCook Time

48 minTotal Time

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  • 1 Tablespoon olive oil
  • 1 green bell pepper (diced and use half)
  • 1 red bell pepper (diced and use half)
  • 2 cups diced rotisserie chicken
  • 1/2 cup water
  • 1 Tablespoon taco seasoning
  • 1 (15 ounce) can sweet corn (drained)
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (8 ounce) can tomato sauce
  • 1 (8.5 ounce) package corn muffin mix
  • 4 ounces French fried onions (divided)
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 400 degrees.
  2. Lightly spray a 2 quart (9 x 11 inch) casserole dish with non-stick cooking spray and set aside.
  3. Heat the olive oil in a medium skillet pan over medium-high heat and saute half of the red peppers and half of the green peppers for 2-3 minutes.
  4. Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
  5. Prepare the corn muffin mix according to the package instructions and stir in half of the French fried onions into the batter.
  6. Pour the chicken mixture into the prepared dish and spread the cornbread batter on top. Bake for about 20 minutes, or until the cornbread topping is golden brown.
  7. Top the casserole with the remaining onions and shredded cheese. Bake for another 3-5 minutes or until the cheese has melted.
  8. Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving.




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7 Responses to “Cornbread Taco Bake”

  1. Who dictates the definition of this space? Who defines recipe? Seriously, these type recipes are a great fit to getting the family around the dinner table which can be a big task at times. My hat is off to the ingenuity of piecing these flavors together for a family friendly meal.

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