Last week I came to the conclusion I'm a huge fan of any dish that has corn and black beans in it. I made this last Thursday, Friday for lunch ordered Vegetarian Black Bean Soup, and for dinner had Southwestern Chicken Wraps that had corn and black beans in them.
This recipe is super easy and delicious. All the ingredients are things I usually have on hand and it makes a lot, so there are leftovers. We had this with a packet of Spanish rice and it was a perfect meal. My changes are in italics.
Chicken and Fiesta Cornbread Casserole
from ... and a cookie for dessert
4 boneless skinless chicken breasts cut into bite size pieces
2 Tbsp EVOO
1 package taco seasoning (I have a jar of taco seasoning. I used more than a packet's worth)
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans Mexican corn drained (I used 2 cans of regular corn)
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper (I used 1 cup)
1/4 cup green pepper
1/8 cup green chilie peppers
Fresh Cilantro to taste
Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink.
Make cornbread according to instructions, then stir in cheese and peppers, and cilantro.
Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn, add more taco seasoning if desired. Mix together then pour into prepared dish. Pour cornbread over the top (Because I added extra peppers, I had to add more milk to the cornbread mixture to thin it out and make it pourable)
Bake for 30 minutes or until the cornbread is golden