Mexican Chicken, Corn & Black Bean Cornbread Casserole

Mexican Chicken, Corn & Black Bean Cornbread Casserole

By Leslie Blythe  , , , , ,   

July 13, 2017

This Mexican Chicken, Corn & Black Bean Cornbread Casserole only takes 5 minutes prep time. The creamy chicken filling is topped with cheesy cornbread. I used some taco seasoning which I bought in Santa Fe New Mexico which was VERY hot! I happen to like it that way, not sure about the rest of my family!

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Ingredients

3 cups cooked chicken, shredded

2 cups frozen corn, thawed

10-ounce can Rotel diced tomatoes with green chilies, not drained

15-ounce can black beans, rinsed and drained

1 packet taco seasoning

1 cup sour cream

2 cups shredded Cheddar or Jack Cheese, divided

8.5 ounce package cornbread mix

Directions

1Preheat oven to 375° F.

2In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.

3Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.

4Mix together cornbread mix as instructed on package, and remaining cheese. Pour on top of chicken mixture.

5Place in oven and bake for about 30 minutes. Let cool slightly before cutting.

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2 Reviews

Leslie Blythe

May 5, 2022

I love using shortcuts!

MaggieToo

May 5, 2022

This looks a lot like a standard dish from my childhood that my mom called “tamale pie”, except that she made it with cooked ground beef, as everyone did with everything in those days.

I’m glad to see you’re not too proud to get down with the hoi polloi and use a boxed mix occasionally. 🙂

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