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
