Get creative with your cooking when you make this Chicken-Taco Cornbread Pie. Tacos take cover under golden cornbread to create this warm, comforting Chicken-Taco Cornbread Pie that is packed with delicious flavor.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 green pepper, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
1 cup KRAFT Shredded Cheddar Cheese
1 pkg. (8-1/2 oz.) corn muffin mix
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Let's Make It
Heat oven to 400°F.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Spoon into 9-inch pie plate sprayed with cooking spray; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Keeping it Safe
Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
Prepare using your favorite variety of KRAFT Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.