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Southwestern Cornbread Casserole
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Prep Time:
20 minutes
Total Time:
55 minutes
Indulge in a comforting Southwestern chicken casserole with cheesy goodness and a blend of beans, corn, muffin mix, enchilada sauce, and salsa.
Ingredients:
  • 2 teaspoons vegetable oil
  • 3 medium onions, chopped (1 1/2 cups)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup thick & chunky salsa
  • 2 cups chopped cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 4 eggs
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • Sliced fresh jalapeño chiles, if desired
Instructions:
  • 1. Preheat the oven to 350°F and lightly coat 8 (8-oz) individual baking dishes with cooking spray. 2. In a 10-inch skillet, warm oil over medium heat. Sauté onions in the oil for about 5 minutes until they are tender, stirring occasionally.
  • Combine beans, corn, tomatoes, enchilada sauce, and salsa in a large bowl. Add chicken, cilantro, and onions, stirring to mix. Transfer mixture to baking dishes.
  • Combine muffin mix, milk, and eggs in a medium bowl, stirring just until moistened. Use heaping spoonfuls to spoon topping over chicken mixture.
  • Bake uncovered for 20 to 25 minutes until the filling bubbles and the topping turns golden brown. Sprinkle with cheese blend and bake for an additional 5 minutes until the cheese melts. Garnish with jalapeños.

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