Chicken-Taco Cornbread Pie

photo by:kraft

A Mexican standard takes cover under golden cornbread to create this warm, comforting chicken bake. Best of all, prep is a quick 10 minutes.

time

prep:

10 min

total:

50 min

servings

total:

6 servings

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What You Need

Tbsp. oil

1-1/2

lb. boneless skinless chicken breasts, chopped

green pepper, chopped

pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4

cup water

cup KRAFT Shredded Cheddar Cheese

pkg. (8-1/2 oz.) corn muffin mix

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; 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.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

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.

Substitute

Prepare using your favorite variety of KRAFT Shredded Cheese.

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