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!
You will need:
½ lb boneless, skinless chicken breast
1 packet taco seasoning
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.*