Cornbread Taco Bake Casserole Recipe
An easy and delicious Cornbread Taco Bake that is perfect for a busy weeknight dinner.
Servings: 8
Calories: 478kcal
Equipment
- Medium Skillet
Ingredients
- 1 Tablespoon olive oil
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cups shredded rotisserie chicken
- 1/2 cup water
- 1 Tablespoon taco seasoning
- 1 can sweet corn drained, 15 ounce can
- 1 can black beans drained and rinsed, 15 ounce can
- 1 can tomato sauce 8 ounce
- 1 package Jiffy corn muffin mix 8.5 ounce
- 1 egg (as per muffin mix)
- 1/3 cup milk (as per muffin mix)
- 4 ounces French fried onions (divided)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
- 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.
- Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
- Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
- Bake for 20 minutes, or until the cornbread topping is golden brown.
- Top the casserole with the remaining onions and shredded cheese.
- Bake for another 3-5 minutes or until the cheese has melted.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving.
Notes
- I love using rotisserie chicken as a shortcut rather than cooking chicken myself.
Nutrition
Calories: 478kcal | Carbohydrates: 52g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 964mg | Potassium: 710mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1291IU | Vitamin C: 40mg | Calcium: 162mg | Iron: 3mg