*this is the simplified, unfussy version of a Rachael Ray recipe. The original recipe calls for ground chicken, so if you want you can use that. I have also used hamburger. I usually just put chicken in the crock pot and then shred it when cool and add to the recipe.
2 8 ½ oz. Boxes Corn Muffin Mix
4 T. Butter, melted
1 lb. Chicken, cooked and
1 small Onion, chopped
½ Red Bell Pepper, chopped
1 can chopped Green Chilies
2 t. Cumin
1 t. Coriander
1 C. Taco Sauce
2 ½ C. shredded Cheddar Cheese
2 small Tomatoes, diced
Preheat oven to 400*. Mix muffin mix together with eggs, melted butter and milk. Grease or spray a 9 X 13 pan and pour in the muffin mix. Bake until cornbread is light golden in color, 12-15 minutes.
Place a skillet over medium –high heat and add oil. Add chicken, onions, red bell pepper, chilies, cumin, coriander, taco sauce and salt. Cook until mixed and warmed through.
Remove cornbread from oven and top with meat, veggie mixture, spreading to cover the entire surface of the cornbread. Sprinkle cheese and tomatoes on top of that. Put back in oven and cook 5 minutes more just to melt cheese.