This one-skillet recipe is a quick fix using rotisserie chicken, fresh veggies, canned beans and taco seasoning. The buttery cornbread crust makes it a delicious, filling meal the whole family will love.
Hello, hello! I hope everyone is having a nice spring season. April is right around the corner, which brings us all kinds of sweet things like chocolate bunnies and jellybeans. I’ve been baking up all kinds of sweet Easter treats, but before the sugar rush commences I’d like to share this recent favorite savory bake. It’s so easy and a great weeknight one pan meal!
To make life easier, I developed this recipe using a rotisserie chicken from the grocery store deli. It’s so nice in this recipe, and will help you get it on the table super quick!
You can use canned corn in this recipe, but sweet corn cut right of the cob is really best and just takes a minute or two to prep.
Peppers and onions are cooked in a 12-inch cast iron skillet until translucent, and then corn, black beans, canned tomatoes with chiles (Rotel), and chicken.
Add a packet of your favorite taco seasoning, and then top with a big dollop of sour cream. This makes the dish super creamy and tempers the heat of the jalapenos.
A quick, buttery cornbread batter is mixed up and then dolloped on top. The batter will be thick, so just spread it on top as best you can. It’s okay if a little of the filling gets mixed in with the cornbread batter. This happened to me and everything turned out A-OK at the end!
Cheese, please! Shredded Cheddar Jack is sprinkled across the cornbread crust just before baking.
This will generously serve 8 people, but you could probably feed as many as a dozen. It’s hearty and so satisfying! If you don’t have a 12-inch skillet, you can cook the ingredients in a large nonstick skillet and transfer the cooked filling to an 11×9-inch baking dish. Top with the cornbread and cheese, and bake as directed.
I loved this garnished with fresh cilantro and jalapeno, but that’s completely optional. An extra dollop of sour cream on top is nice, too.
This recipe was developed in partnership with The American Butter Institute, and the recipe lives on their website Go Bold With Butter! CLICK HERE for the complete recipe.