Thursday, August 28, 2008

Mexican Chicken Cornbread Stuff

2 chicken breasts, browned and chopped into small pieces
taco seasoning (I use about 2 Tbsp. each of ground chili powder, ground garlic powder and 1 Tbsp of ground cumin)
1 medium onion, chopped and browned
1 box Jiffy cornbread mix (plus egg and milk to make cornbread)
black olives, sliced (optional)
grated cheddar cheese
salsa (optional, good alternative to onions and taco seasoning or as a garnish)
sour cream (optional garnish)

Options for this dish are endless! Use as much of the various ingredients as your family will enjoy.

Mix all desired ingredients, except cornbread, in medium bowl. Mix cornbread separately in small bowl.

Option 1: Spoon meat into muffin tins. Top with cornbread batter and bake.
Option 2: Spoon meat into small casserole dish. Top with cornbread batter and bake.

Cheese can be added to the meat, or as a layer on top of the meat, or mixed into the cornbread.

Bake at 350 until cornbread is browned, about 30-40 minutes.

Serves: 4-5 generous portions.

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