Hey there! It's March and the snow hasn't melted away. Surprise, surprise.
No matter. We're about to heat things up a bit.
Mimi whipped up this Tex-Mex delight that will spice up your dinner tonight. And she's making it so easy for you. Mix, mix, pour. Mix, mix, dollop. Bake. Done. You'll be digesting before the sun goes down.
Here's our recipe:
Chicken Tex-Mex Bake
2 C cooked chicken breast, cubed or shredded
2 C corn, fresh or canned (if using canned, drain)
1 (15 ounce) can black bean, drained
1 (15 ounce) can diced tomatoes
1 - 1 1/2 t chili powder
1 garlic clove, minced
1/4 C chopped, sautéed onions
1/4 C diced green and red peppers
optional: 1 can green chilies, drained and a dash (or more) hot sauce
1 1/2 C white or yellow corn meal
1/2 C flour
1 T baking powder
1/4 t salt
1 C milk
2 T oil (Mimi used canola oil)
1 C shredded pepper jack or cheddar cheese
Preheat oven to 425℉. Coat a shallow baking dish with cooking spray.
In a large bowl, mix together all of your filling ingredients. Stir to combine thoroughly and then pour into your baking dish.
For the topping, stir together your corn meal, flour, baking powder, and salt in a mixing bowl. Add your eggs, milk, and oil. Fold together to combine. Finally, mix in your shredded cheese. Drop the batter by spoonfuls onto the filling and around the edges of the baking dish. Place into the oven and bake for 30-35 minutes, or just until lightly brown on top.
Serve you Tex-Mex bake with sour cream and salsa. Enjoy!!