Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that combines the comfort of cornbread, the zesty kick of salsa, and the irresistible allure of melted cheese! This Cheesy Chicken Tamale Casserole is not just a meal—it's a culinary adventure that will transport your taste buds south of the border with every single bite. Perfect for busy families, weekend gatherings, or when you're craving something extraordinary, this recipe promises to become your new go-to comfort food that's both easy to prepare and impossible to resist.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn
- 1 can black beans, drained
- 1 cup salsa
- 2 cups cornbread mix
- 1 cup shredded cheese
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the shredded cooked chicken, drained black beans, and corn. Mix these ingredients together until evenly distributed.
- Pour the salsa over the chicken mixture and stir to coat all ingredients, ensuring the flavors are well combined.
- In a separate bowl, whisk together the cornbread mix, milk, and egg until a smooth batter forms. The consistency should be similar to pancake batter.
- Spread the chicken and salsa mixture evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Carefully pour the cornbread batter over the chicken mixture, using a spatula to spread it evenly and cover the entire surface.
- Sprinkle the shredded cheese generously over the top of the cornbread batter, ensuring complete coverage.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes to allow the ingredients to set and cool slightly.
- Slice into 8 equal portions and serve hot, optionally garnishing with fresh cilantro, sour cream, or additional salsa.
Tips
- For maximum flavor, use rotisserie chicken or season your chicken with Mexican spices like cumin and chili powder before shredding.
- Drain beans and corn thoroughly to prevent excess moisture that could make the casserole soggy.
- For a spicier version, use a hot salsa or add diced jalapeños to the chicken mixture.
- Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavor profiles.
- If you prefer a crispy top, broil the casserole for 2-3 minutes after baking to achieve a golden, slightly crunchy cheese layer.
- This dish freezes beautifully—make an extra batch and store for quick future meals!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 22g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 75mg
