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Cornbread Taco Bake Recipe

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This Cornbread Taco Bake is an easy weeknight dinner that is full of flavor. This simple casserole recipe uses a cornbread muffin mix, peppers, rotisserie chicken, corn, beans, french fried onions, cheese and seasonings to make it a meal everyone will love!
Cornbread Taco Bake Recipe

This Cornbread Taco Bake is one of the few recipes I make that no one in my family complains about!

I love the simplicity of a casserole and my family loves the flavor of tacos, so this recipe is definitely a winner in our book.

Our friend Trish from Mom on Timeout has just released a cookbook called 100 Creative Ways to Use Rotisserie Chicken and it is amazing!

After bookmarking pretty much every recipe in the book, I decided to start with this Cornbread Taco Bake and I’m so glad I did.  My family loves taco casserole and this was a fun twist on one of our favorites.

If you are like me, you don’t have a lot of time to spend when it comes to making dinner.  I love using rotisserie chicken as a shortcut rather than cooking chicken myself.

Some of my favorite recipes to use rotisserie chicken in are our Baked Chicken Ranch Taquitos, Creamy Rotisserie Chicken Enchiladas and our Easy Chicken and Noodle Casserole.

My deli even has shredded rotisserie chicken which is a total lifesaver on busy nights.

The filling of this easy taco casserole is so delicious and is made using canned goods you probably already have in your pantry, along with the rotisserie chicken, then topped with a tasty cornbread topping.

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How to make Cornbread Taco Bake:

This Cornbread Taco Bake is a simple casserole that can be made from start to finish in 30 minutes.

Cornbread Taco Bake in casserole dish

Start by preheating your oven to 400 degrees F then spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

Heat a tablespoon of olive oil in a skillet over medium-high heat, add bell pepper and saute for 2-3 minutes.

Add shredded or diced rotisserie chicken, water, taco seasoning, corn, beans and tomato sauce to the skillet and cook for 5 minutes, stirring frequently.  Remove from heat and set aside.

Cornbread Taco Bake in casserole dish

Prepare the corn muffin mix according to the package directions and stir half of the French fried onions into the batter.

Pour the chicken mixture into your prepared pan and spread the cornbread mixture on top.

Bake for 20 minutes, or until the cornbread is golden brown.  Top the casserole with the remaining onions and cheddar cheese and bake for an additional 5 minutes until the cheese has melted.

A serving of Cornbread Taco Bake on a white plate

Remove the casserole from the oven and let cool for a few minutes before serving.

Other delicious casserole recipes:

easy corn bread taco bake

Cornbread Taco Bake Casserole Recipe

An easy and delicious Cornbread Taco Bake that is perfect for a busy weeknight dinner.
Serving8
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Ingredients

  • 1 Tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cups shredded rotisserie chicken
  • 1/2 cup water
  • 1 Tablespoon taco seasoning
  • 1 can sweet corn, drained, 15 ounce can
  • 1 can black beans, drained and rinsed, 15 ounce can
  • 1 can tomato sauce, 8 ounce
  • 1 package Jiffy corn muffin mix, 8.5 ounce
  • 1 egg, (as per muffin mix)
  • 1/3 cup milk, (as per muffin mix)
  • 4 ounces French fried onions, (divided)
  • 1 cup shredded cheddar cheese

Equipment

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
  3. Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
  4. Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
  5. Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
  6. Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
  7. Bake for 20 minutes, or until the cornbread topping is golden brown.
  8. Top the casserole with the remaining onions and shredded cheese.
  9. Bake for another 3-5 minutes or until the cheese has melted.
  10. Remove the casserole from the oven and allow it to rest for a few minutes before serving.

Notes

  •  I love using rotisserie chicken as a shortcut rather than cooking chicken myself.

Nutrition

Calories: 478 kcal · Carbohydrates: 52 g · Protein: 21 g · Fat: 21 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 964 mg · Potassium: 710 mg · Fiber: 8 g · Sugar: 14 g · Vitamin A: 1291 IU · Vitamin C: 40 mg · Calcium: 162 mg · Iron: 3 mg
Cuisine: Mexican
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Published: September 15, 2023

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Questions & Reviews

  1. Poshnessary says:
    This looks so so good! Kisses from http://poshnessary.com ?
  2. Liz says:
    Thank you for the nice recipe and Happy Valentine Day to you.
  3. Amie says:
    I don't see a Pin button so I can pin on Pinterest? I also don't see the recipe already pinned on Pinterest. Am I missing it?
  4. Annette says:
    Who dictates the definition of this space? Who defines recipe? Seriously, these type recipes are a great fit to getting the family around the dinner table which can be a big task at times. My hat is off to the ingenuity of piecing these flavors together for a family friendly meal.
  5. Annette says:
    Looking for the same!
  6. Cyd says:
    Sorry Amie, it's coming. We have been having server problems and a lot of our widgets have been turned off. Hopefully they will be back on by midweek. Thanks for your patience!
  7. Kate says:
    I've added salt, onion powder, garlic powder and some Tex Mex seasoning to the chicken mix. It was too bland for us without some extra spices.
  8. Yonnie palmer says:
    Can I freeze this and serve later?
  9. Cyd says:
    We haven't tried this as a freezer meal yet. Reading over the recipe everything should work. Our only concern is the corn bread on top. It might get a little soft.
  10. Elaine Slowik says:
    What size box of cornbread mix? Jiffy has a small one, maybe 8 oz's or do I need larger to cover a 9X12 pan.
  11. Cyd says:
    Use the 8.5 ounce package.
  12. Sylvia says:
    I used 3 boxes of those little jiffy boxes, and used my 12" cast iron pan to bake in the oven. I also added half a jar of chi-chis salsa instead of the tomatoe sauce (because i didn't have any) and left out the beans (again, didnt have any). I saw this recipe and had to make it now! So i improvised. And it turned out beautifully and tasted so good, left you saying 'ummmmm'! If you like it a little spicy, i used medium salsa sauce, it compliments the taco seasoning used.
  13. Lucille says:
    I agree it was a bit bland. I will definitely add more seasons next time and more chicken. My husband wanted more meat, I served with salsa to sauce it up a bit. But other than that it was good.
  14. Ramona Lake says:
    Super easy and very tasty! I will use Rotel in place of the tomato sauce for a little more kick next time.
  15. Cindy says:
    Can you use hamburger instead of chicken?
  16. Momma Cyd says:
    We haven't yet used hamburger in this recipe, but I'm sure it will work just fine.
  17. Heather Roberson says:
    Can you turn this into a freezer meal?
  18. Momma Cyd says:
    We have not yet tried this as a freezer meal with the cornbread on top.
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