Comida Kraft
Recipe Box

Chicken-Taco Cornbread Pie

Prep Time
30
min.
Total Time
50
min.
Servings

6 servings

A Mexican standard takes cover under golden cornbread to create this warm, comforting chicken bake. Best of all, prep is only 30 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.
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.

Substitute

Prepare using your favorite variety of KRAFT Shredded Cheese.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 430
Total fat 17g
Saturated fat 6g
Cholesterol 115mg
Sodium 760mg
Carbohydrate 34g
Dietary fiber 3g
Sugars 4g
Protein 33g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %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 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 I first made this 2 years ago with the suggestions of adding corn and green chiles to the... I first made this 2 years ago with the suggestions of adding corn and green chiles to the cornbread. I have since made it probably 50-60 times! I also have made this with ground meat, but had to drain the juice from the mixture and mixed the cheese into the meat mixture to help it stay together when serving! PERFECTO!
Date published: 2010-01-31
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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