Ingredients:
4 boneless skinless chicken breasts, cut into eight cubes
2 tablespoons olive oil
1 (1 ounce) envelope taco seasoning
1 cup frozen corn, cooked as directed
2 (15 ounce) cans s and w brand caribbean black beans
1 (7 ounce) cans diced green chilies
1 (14 ounce) cans diced tomatoes with jalapenos
1 (2 1/4 ounce) cans sliced olives, drained
1/2 cup medium salsa
1 tablespoon chicken soup base, paste ( Smart and Final brand if interested) (optional)
1 (8 1/2 ounce) packages sweet cornbread mix ( Jiffy brand)
1/2 cup grated colby cheese or 1/2 cup cheddar cheese
1/2 cup grated monterey jack cheese
Directions:
In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
Stir in the taco seasoning.
Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
Blend together and pour into a greased 9×12 inch casserole dish.
Mix, but do not bake the corn bread as directed on the package.
Spread the uncooked cornbread mixture on top of the casserole.
Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
Bake in a hot oven at 350 degrees for 35-45 minutes.
You want the cheese and the corn bread to turn a nice light golden brown color.
If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.
Servings: 10
Time preparation: 10 min.
Time total: 55 min.