Chicken Taco Casserole

A quick hello from us at the Table! Missed you guys! I have been going through a lot of changes around here the last couple of months and am REALLY looking forward to everything settling down in the next couple of weeks! (more on that to come) I hope you are all enjoying your summer , and I am looking forward to sharing all our exciting new stuff! Until then, another easy meal for you guys to try. As always, let me know if you try it and what you thought!

Super Happy Cactus DudeYou will need:

½ lb boneless, skinless chicken breast

1 packet taco seasoning

Water

1 can corn, drained

1 can black beans, drained and rinsed

Shredded cheddar, about 8oz

Salsa (chunky works best), about 1 ½ cups

1 package corn muffin mix (and any ingredients listed on it) for this recipe I used 1 box Jiffy mix.

Medium sized casserole dish with lid

What you should do:

Cook chicken all the way through.

Add ¾ cup water and 1 packet of taco seasoning to chicken. While the seasoning is thickening, break up the chicken into small pieces using a wooden spoon.

Heat oven to 400 degrees.

Mix cornbread mix in a small bowl, set aside.

In Medium sized casserole dish, layer chicken in sauce across the bottom.

The next layer will be the black beans, then corn.

Layer cheese, then salsa.

Pour cornbread over the top, smooth with spatula.

Bake until cornbread is done all the way through. This will take about 35 minutes.

*Tip: if the cornbread starts to brown too much, put the lid from the casserole dish on top.*

Advertisements

What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s