Thursday, February 18, 2010
1 14.5 oz can fire roasted diced tomatoes
1 small can diced green chilies
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernal sweet corn, drained
2 - 3 cooked chicken breasts chopped finely
1 cup shredded Mexican Mix Cheese
2 Tbsp chili powder
4 drops Tabasco Habinero
1 tsp. cumin
1/2 tsp. oregeno leaves
Stir together ingredients and put into 13 x 9" casserole pan. Bake at 400 degrees about 10 minutes until ingredients are bubbling. (I actually forgot to mix in the cheese so I put it on top of the casserole before putting the cornbread on top)
Remove pan from oven and raise temperature to 450 degrees. Mix cornbread (*recipe below) and dump onto casserole. Spread evenly across casserole and bake approximately 15 minutes until cornbread is golden and cooked through.
Allow to cool at least 10 minutes before serving with sour cream.
1 cup flour
1 cup cornmeal
1 Tbsp. sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 egg, beaten
1 cup buttermilk (or regular milk)
Mix all ingredients together in a bowl with spoon until throughly mixed.