SOUTHWESTERN CORNBREAD CASSEROLE

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Southwestern Cornbread Casserole image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

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) 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

Steps:

  • 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.
  • In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
  • In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
  • 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.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

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