Why You’ll Love This Recipe
This casserole brings together everything you love about Tex-Mex cuisine—tender chicken, flavorful spices, and creamy cornbread, all baked into one dish. It’s an easy, weeknight-friendly meal that’s perfect for feeding a crowd or meal prepping for the week. The combination of sweet cornbread and savory chicken with the kick of jalapeños and taco seasoning is sure to please everyone at the table. Plus, it’s a gluten-free recipe, so it can be enjoyed by those with dietary restrictions.
Ingredients
- 2 cups shredded cooked chicken
- 1 package (8.5 oz) cornbread mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup green onions, chopped (about 4–5 green onions)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 packet (1 oz) taco seasoning
- 1–2 jalapeños, sliced (adjust based on spice preference)
- 1 cup milk
- 2 large eggs
- Cooking spray or olive oil (for greasing the baking dish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven:
Preheat your oven to 400°F (200°C). - Prepare the cornbread mix:
In a large mixing bowl, combine the cornbread mix, milk, and eggs. Stir until just combined, making sure not to overmix. - Prepare the filling:
In another bowl, combine the shredded chicken, black beans, corn, diced tomatoes (with their juice), chopped green onions, taco seasoning, and sliced jalapeños. Mix well. - Assemble the casserole:
Grease a 9×13-inch baking dish with cooking spray or olive oil. Pour half of the cornbread batter into the prepared dish.
Layer the chicken and bean mixture over the batter, then pour the remaining cornbread batter over the top. - Top with cheese:
Sprinkle the shredded cheese evenly over the top of the casserole. - Bake:
Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and serve:
Let the casserole cool for 5-10 minutes before serving. Cut into squares and serve warm.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until warmed through. For longer storage, wrap tightly and freeze for up to 3 months.
FAQs
1. Can I make this dish vegetarian?
Yes! To make this casserole vegetarian, simply replace the chicken with extra beans, vegetables like zucchini or bell peppers, or a combination of both.
2. Can I use a gluten-free cornbread mix?
Yes, to make this dish gluten-free, use a gluten-free cornbread mix. Many brands offer great gluten-free options that work perfectly in this recipe.
3. Can I use ground beef instead of chicken?
Yes, you can use ground beef, turkey, or even ground chicken if you prefer. Just cook the meat beforehand and drain any excess fat before mixing it with the other ingredients.
4. How do I store leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven until hot.
5. Can I freeze this casserole?
Yes, this casserole freezes very well. After assembling, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
6. Can I add more spice to the casserole?
Absolutely! If you like things spicier, add more jalapeños or a pinch of cayenne pepper. You could also add some hot sauce or chili powder to kick up the heat.
7. Can I make this casserole ahead of time?
Yes, you can prepare this casserole a day or two in advance. Just assemble the casserole, cover, and refrigerate it until you’re ready to bake. When you’re ready to bake, it may take a few extra minutes in the oven due to being chilled.
8. Can I use a different cheese?
Yes, feel free to use any type of cheese you like. A Mexican blend, Monterey Jack, or even pepper jack would work wonderfully for this recipe.
9. Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn. Just cook and cut the kernels off the cob before adding them to the casserole.
10. How do I know when the casserole is done?
The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean. If you want to ensure the cornbread is fully cooked, check the consistency of the batter in the center.
Conclusion
Tex-Mex Chicken Cornbread Casserole is the perfect combination of comfort food and bold, zesty flavors. With layers of tender chicken, beans, and corn topped with a cheesy cornbread crust, this dish is sure to satisfy everyone at the table. It’s an easy, one-dish meal that can be prepared in no time, making it perfect for weeknight dinners or meal prep.
Tex-Mex Chicken Cornbread Casserole
- Total Time: 45 minutes
- Yield: 6-8 servings
Description
Tex-Mex Chicken Cornbread Casserole is a flavorful one-dish meal that combines tender chicken, zesty taco seasoning, and sweet cornbread in a hearty casserole. Packed with black beans, corn, and diced tomatoes, it’s the perfect blend of textures and flavors.
Ingredients
2 cups shredded cooked chicken
1 package (8.5 oz) cornbread mix
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup green onions, chopped (about 4–5 green onions)
1 cup shredded cheese (cheddar or a Mexican blend)
1 packet (1 oz) taco seasoning
1–2 jalapeños, sliced (adjust based on spice preference)
1 cup milk
2 large eggs
Cooking spray or olive oil (for greasing the baking dish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the cornbread mix: In a large mixing bowl, combine the cornbread mix, milk, and eggs. Stir until just combined, ensuring not to overmix.
- Prepare the filling: In another bowl, combine the shredded chicken, black beans, corn, diced tomatoes (with their juice), chopped green onions, taco seasoning, and sliced jalapeños. Mix well.
- Assemble the casserole: Grease a 9×13-inch baking dish with cooking spray or olive oil. Pour half of the cornbread batter into the prepared dish. Layer the chicken and bean mixture over the batter, then pour the remaining cornbread batter over the top.
- Top with cheese: Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the casserole cool for 5-10 minutes before serving. Cut into squares and serve warm.
Notes
For a vegetarian version, replace the chicken with extra beans or vegetables like zucchini or bell peppers.
Use a gluten-free cornbread mix for a gluten-free version of this casserole.
Ground beef, turkey, or chicken can be substituted for the shredded chicken if preferred.
For more spice, increase the amount of jalapeños or add some hot sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
For added texture, you can add bell peppers or celery to the filling mix.
If you don’t have jalapeños, you can use diced green chilies for a similar flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 65mg
