Chicken Taco Cornbread Pie

Entrees | 0 comments

Shared By: Adapted from a Kraft recipe

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 Tablespoon  oil
  • 1-1/2 pounds boneless skinless chicken breasts, chopped
  • 1 green pepper, chopped
  • 1package  (1-1/4 oz.) Ortega ® Taco Seasoning Mix
  • 3/4 cup  water
  • 1 cup  Shredded Cheddar Cheese
  • 1package (8-1/2 oz.) Gluten Free corn muffin mix or recipe in bread section


  • HEAT oven to 400°.
  • 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 corn bread muffin mix (see recipe in bread section); spoon over cheese, completely covering cheese layer.
  • BAKE 20 min. or until golden brown. Let stand 5 min. before serving.


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest