CORNBREAD TACO BAKE CASSEROLE RECIPE
An easy and delicious cornbread taco dish perfect for a busy weeknight dinner.
INGREDIENT
1 tablespoon of vegetable oil
1 green bell pepper, diced
1 red chili, dig cubes
2 cups grated grilled chicken
1/2 cup of water
1 tablespoon taco seasoning
1 can sweet corn, drained, 15 ounce can
1 can black beans, drained and rinsed, 15 ounce can
1 8-ounce can of spaghetti sauce
1 pack of Jiffy muffin Mix 8.5 oz
1 egg (depending on the muffin mix)
1/3 cup milk (depending on muffin mix)
4 ounces French fried onions (split)
1 cup grated cheddar
INSTRUCTIONS
1.Preheat oven to 400 degrees F.
2.Spray a 9 x 13 inch baking sheet with nonstick cooking spray and put aside .
3.Heat the vegetable oil during a medium skillet over medium-high heat and saute the peppers for 2-3 minutes.
4.Add chicken, water, taco seasoning, corn, beans and spaghetti sauce to skillet and cook for five minutes, stirring frequently. Remove from heat and put aside .
5.Prepare the muffin mixture consistent with the package directions and stir half the fried onions into the mixture.
6.Pour the chicken mixture into the prepared plate and spread the cornbread dough on top.
7.Bake for 20 minutes or until the cornbread filling is golden brown.
8.Garnish the casserole dish with the remaining onions and cheese .
9.Bake again for 3 to five minutes or until the cheese is melted.
10.Remove the casserole from the oven and let it sit for a couple of minutes before serving.
