Chicken Taco Cornbread Pie Recipes

Steps:

• 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.

Steps:

• PREHEAT oven to 400°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer. BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
• Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
• Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
• Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
• Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
• Bake for 20 minutes, or until the cornbread topping is golden brown.
• Top the casserole with the remaining onions and shredded cheese.
• Bake for another 3-5 minutes or until the cheese has melted.
• Remove the casserole from the oven and allow it to rest for a few minutes before serving.

Steps:

• Brown ground beef and drain. Return to skillet, add onions & peppers and cook until vegetables are soft.
• Add corn, tomato sauce, corn and taco seasoning. Mix well and cook, over med about 15 minutes to reduce liquid.
• Spoon into baking dish and top with cheese.
• Mix cornmeal, flour baking powder and salt together in mixing bowl. Add egg and milk and then add butter and blend. Pour over meat mixture.
• Bake for 25 minutes at 375°F.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
• Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
• Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
• Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
• Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

Steps:

• Preheat oven to 400 degrees.
• In 9-inch pie plate mix soup, corn, and chicken.
• In a separate bowl, combine corn muffin mix, milk, and egg.
• Pour over chicken mixture.
• Bake for 30 minutes or until golden.

Steps:

• Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
• Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.