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Turn up the heat on this southwestern treat as much -- or as little -- as you like. Cumin, chili powder and chipotle chili pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.Photo credit: Sydney Kramer from Crepes of Wrath.
Preheat oven to 375°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through.
Stir in beans, corn, tomato sauce and seasonings. Bring to boil on medium heat. Remove from heat. Stir in 1 cup of the shredded cheese. Pour into 2 1/2-quart casserole. Top with remaining cheese.
Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
Bake 25 to 30 minutes or until corn bread is golden brown.
Love this! I made it for our office potluck last year and it's been requested again for this year's potluck.
Cathy | December 17, 2014 |
Delicious! Very easy to make and although we had a hard time getting the cornbread to cook all the way through, it tasted good slightly undercooked.
Rebecca Moreland | October 30, 2014 |
One of our favorite things for dinner
Pretty | July 18, 2013 |