Black Bean-and-Chicken Cornbread Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound skinned and boned chicken breasts, chopped |
1/2 cup chopped red onion |
1/2 cup chopped green bell pepper |
4 (15.5-oz.) cans black beans, rinsed and drained |
1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained |
1/2 cup chopped fresh cilantro |
1/2 teaspoon salt |
1 (8-oz.) package shredded mexican four-cheese blend |
1 cup buttermilk |
1 cup self-rising white cornmeal mix |
Directions:
1. Preheat oven to 425°. Brown chicken in a large skillet over medium heat, stirring often, 7 minutes or until chicken is no longer pink. Add onion and bell pepper, and sauté 3 minutes or until vegetables are tender. Drain. Stir in beans, tomatoes, cilantro, and salt.
2. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.
3. Bake at 425° for 25 to 30 minutes or until browned.
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