Chicken-Taco Cornbread Pie - Kraft Recipes Top
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Chicken-Taco Cornbread Pie

Prep Time
Total Time

6 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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

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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 13g
Saturated fat 5g
Cholesterol 105mg
Sodium 750mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 9g
Protein 26g
% Daily Value
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from This was a decent and easy dinner. This was a decent and easy dinner. My variation: I put the water, seasoning, and chicken in the slow cooker all day on low, and added onion, one can of black beans, and one can of corn (skipped the peppers). When it was done, I shredded the chicken, put the corn bread mix on top, and finished it off in the oven. During the last 10 minutes, I topped it off with cheddar cheese. The only thing I noticed is that despite the addition of corn and black beans, the ratio of cornbread to the rest of the mixture was still quite high. I might try to add a can of tomatoes next time to see if I get better results.
Date published: 2012-01-30
Rated 5 out of 5 by from MMMMM. MMMMM. Delicious. I didn't put a green pepper in, instead I substituted one can of green chiles and 1/2 onion. I also used a can of corn and used the juice from the can instead of the water. I used a box mix of Honey cornbread mix and it was sooooo delicious. Served with salsa and sour cream and it was just the right amount of sweet, spicy, and salty. Would definitely make again with the same substitutions. Also, use a 8x8 or 9x9 square pan, it evens out better and doesn't overflow.
Date published: 2011-05-09
Rated 5 out of 5 by from This is a very good lunch or dinner. This is a very good lunch or dinner. I have a mexican boy friend. His father was from old Mexico and his mother is German. Both his parents were proud of how they were. So in cooking for him I am learning that just adding chillies dosen't make something Mexican. I added some homemade Pico to the corn bread and 2tbls. Hot pepper juice. Serve with a salad and sour cream. I have to make 2. He likes to take one to the office for lunch, the next day. He states that it's better.
Date published: 2005-05-25
Rated 4 out of 5 by from Nice change I made this with buffalo burger instead of chicken because that's what I had on hand. Red & yellow peppers instead of green because that's what I had. Added fresh mushrooms because they needed cooked. No corn or beans. Cooked in a cast iron skillet, put cornbread on top and baked in the same skillet. I treated this like a taco, not a casserole. When it was done I served it with salsa, black olives and sour cream as choice toppings. Everyone really liked it. Reminded me more of a nacho dish with the corn bread. Will definitely make again. Quick, easy and plenty of room for altering it to your taste.
Date published: 2017-03-14
Rated 5 out of 5 by from This was a hit! This was a hit! I used ground chicken instead. I browned it with a small chopped yellow onion. We didn't have taco seasoning on hand, so I substituted about 1/3 c. medium salsa for the water and taco seasoning. Also added about 2 c. frozen corn to the skillet after the chicken was cooked. We didn't have green peppers on hand, but thought the salsa helped with that flavor. Just wish we had a little sour cream on hand to add a dollop for serving.
Date published: 2011-04-06
Rated 5 out of 5 by from This recipe is a keeper! This recipe is a keeper! I took the advice of others and added corn to the cornbread mix, and I substituted 1/4 cup onions for the green peppers as a personal choice, but I would have added diced green chiles as well if I had them on hand. The basic recipe is fantastic, and my wife and I both loved it. It was even better served with sour cream and Cholula, my favorite mild/medium hot sauce.
Date published: 2009-09-02
Rated 4 out of 5 by from I followed the advise of some other reviewers and added a can of black beans (rinsed) and about a... I followed the advise of some other reviewers and added a can of black beans (rinsed) and about a 1/2 c. of corn to the chicken. I also added some canned chopped green chilis to both the cornbread and the chicken. Everyone liked it and it was a great meal for a busy weeknight. I also used a 9" square pan as suggested by others. This wouldn't fit into my 9" deep dish pie pans.
Date published: 2011-03-03
Rated 4 out of 5 by from I made this with canned chicken and extra cheese but otherwise followed the recipe. I made this with canned chicken and extra cheese but otherwise followed the recipe. I did not use taco bell seasoning but a lower sodium story brand. It was very good. I didn't find it dry or too sweet. I have read the other reviews and when I make it again, I think I might add corn or beans but it's not that it needs it but would make it even better.
Date published: 2013-02-24
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