Southwestern Cornbread Casserole

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, Green Giant® Mexicorn® corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

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Prep Time 20 min
Total Time 55 min
Servings 8

Ingredients

2: teaspoons vegetable oil

3: medium onions, chopped (1 1/2 cups)

1: can (15 oz) Progresso® black beans, drained, rinsed

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1: can (10 oz) diced tomatoes with green chiles, drained

1: can (10 oz) Old El Paso® enchilada sauce

1/2: cup Old El Paso® Thick ’n Chunky salsa

2: cups chopped cooked chicken

1/4: cup chopped fresh cilantro

2: pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix

1/3: cup milk

4: eggs

1 1/2: cups shredded Mexican cheese blend (6 oz)

: Sliced fresh jalapeño chiles, if desired

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Directions

1 Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
2 In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
3 In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
4 Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.