Cornbread Taco Bake

Cornbread Taco Bake

Ingredients

  • 1 tablespoon olive oil
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 cups diced rotisserie chicken
  • 1/2 cup water
  • 1 tablespoon taco seasoning
  • 1 (15 oz) can sweet corn, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 1 (8 1/2 oz) package corn muffin mix (GF use GF Corn Bread Mix)
  • 4 oz French fried onions, divided (Omit if making GF and add in 2 tsp dehydrated onions or chopped green onion)
  • 4 oz shredded cheddar cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 2 quart (I used a 9x11" pan) 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 the 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. (If making Gluten free, top with chopped green onion.)
  8. Remove the casserole from the oven and allow it to rest for several minutes before serving.