Somehow, it’s almost September and I’ve been sitting here what on earth happened to June? Not only that, but my how is my daughter going to pre-school already? It’s an age-old saying, but wow does it ring true, where has the time gone
? The school year usually means things are busier, which translates into organization is key. I’ve been pretty lackadaisical this summer when it comes to cooking and getting a great meal on the table, but now that we are a few weeks away from school, I need to be buttoned up, which is why I made this Chicken Taco Casserole Recipe.
I’m a huge fan of Bob’s Red Mill Cornbread Mix
and so is my family, so coming up with this Chicken Taco Casserole Recipe was actually pretty easy. The cornbread mix as the perfect combination of sweet and savory, making me think that the good folks over at Bob’s Red Mill spent some time in the southern states to learn all their secrets. I wanted to take everything I enjoyed in tacos and bake it in a tasty cornbread crust. I used some rotisserie chicken, onions, peppers, corn and tomatoes as my base, and then seasoned it up with some chili powder, cumin, and salt and pepper. I love the fact that you don’t have to stop there, you can add in things like cooked rice, pinto or black beans, or even salsa if you wanted. I wanted to make this recipe extremely approachable and malleable, should you want to swap out or add ingredients to it.
One of my favorite ways to eat this Chicken Taco Casserole Recipe is with some corn tortilla chips. I literally dip in and scoop out like it’s a fundido appetizer, and boy is it good. If you are panicking like me at this upcoming school year, best of luck to you, and I hope this Chicken Taco Casserole Recipe helps relieve some stress so you can focus on what matters most, family.
Chicken Taco Casserole Recipe
- 2 ½ cups Bob’s Red Mill Cornbread Mix
- ¼ cup Canola Oil
- 1 Egg
- 1 ¼ cups Milk or Water
- 1 tsp Canola Oil
- ½ Yellow Onion, peeled and small diced
- 1 Green Bell Pepper, seeded and small diced
- 1 cup Corn Kernels
- 2 cups Rotisserie Chicken, roughly chopped
- 1 (15 oz) can Diced Tomatoes, drained
- 1 ½ tsp Chili Powder
- 1 ½ tsp Cumin
- 1 cup shredded Colby Jack Cheese
- Salt and Pepper to taste
- Optional garnishes: Salsa, sliced Green Onions and chopped Cilantro
Preheat the oven to 400°F.
Cornbread: Mix the ingredients together in a medium size bowl with a whisk until combined. Set aside.
Filling: Heat the canola oil in a 10-inch cast iron skillet over medium high heat and saute the onions, peppers and corn kernels for 4-6 minutes or until lightly browned.
Next, stir in the chicken, tomatoes, chili powder, cumin and salt and pepper.
Pour the cornbread batter over the chicken and corn mixture in the cast iron skillet making sure to completely cover. Evenly sprinkle on shredded cheese.
Bake for 12-15 minutes or until lightly browned on top and cooked in the center.
Garnish with salsa, green onions and cilantro.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!