Thursday, January 20, 2011

Chicken-taco cornbread pie

1 T. oil
1 1/2 lbs. boneless skinless chicken breast-chopped
1 green pepper- chopped
1 pkg taco seasoning
3/4 c. water
1 c. cheddar cheese
1 pkg(8.5 oz.) corn muffin mix

Heat oven to 400°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.

SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

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