CHICKEN TACO CORNBREAD PIE
Steps:
- PREHEAT oven to 400°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer. BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.
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Robert Banda
[email protected]I'm definitely going to make this dish again. It's a great weeknight meal.
agnes Yessinou
[email protected]This recipe was a bit too spicy for my taste, but I think it would be perfect for someone who likes spicy food.
Yasmin Nasrallha Yasmin
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
Zabi Wahla
[email protected]This recipe is a great way to use up leftover chicken and cornbread. It's also a fun and easy dish to make with kids.
Sachindra Gupta
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The cornbread crust is especially delicious.
Leentjie Everts
[email protected]This recipe was a bit bland for my taste. I think it could have used some more seasoning.
Albert Diergaardt
[email protected]Just wanted to say thanks for sharing this recipe! It's a great way to use up leftover chicken and cornbread.
Amjad Hussain TABLIGHI JAMAT (A M J A D _ A L V I)
[email protected]I made this dish last night and it was so easy to follow. The instructions were clear and concise, and the dish turned out perfectly. My family loved it!
Joanie Calcott
[email protected]This recipe was a hit with my family! The combination of chicken, cornbread, and taco flavors was delicious. The cornbread crust was especially a favorite, and it was a great way to use up leftover cornbread.