Creamy Tex Mex Casserole
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 red peppers, chopped
- 1 cup (250 mL) corn kernels
- 1 tbsp (15 mL) Tex Mex spice mix, or to taste
- 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
- 1 can (354 mL) Carnation® Evaporated Milk, any type
- 3 cups (750 mL) leftover cooked chicken, beef, pork or vegetables
- 4 green onions, sliced
- 1/4 cup (50 mL) Bick's® Hot Pepper Rings, optional
- Cornbread Topping:
- 1/4 cup (50 mL) butter, melted
- 2 eggs
- 1 cup (250 mL) Carnation® Evaporated Milk, any type
- 2 tbsp (30 mL) sugar
- 1 tsp (5 mL) salt
- 1 cup (250 mL) Robin Hood® Original All Purpose Flour
- 1 cup (250 mL) cornmeal
- 1 tsp (5 mL) baking powder
- 1 cup (250 mL) shredded cheddar cheese
- Toppings, Optional:
- sour cream
- Bick's® Hot Pepper Rings
- fresh cilantro
- salsa
- avocado slices
- black olives
Directions
Step 1:
Preheat oven to 375°F (190°C). Heat vegetable oil over medium heat in 10-12" (25 cm – 30 cm) oven proof skillet. Cook onions, red pepper until tender crisp, about 5 minutes. Add corn kernels and cook until heated through. Season with Tex Mex spice and cook, stirring, 1 minute. Sprinkle with 2 tbsp (30 mL) flour and stir to coat vegetables. Add 1 can of evaporated milk and bring to a boil over medium heat, stirring constantly until mixture thickens. Mix in cooked chicken. Top with green onions and hot pepper rings if using.
Step 2:
Cornbread topping: Combine first 5 ingredients in small mixing bowl with a fork. Stir in dry ingredients. Spread over chicken mixture and sprinkle with shredded cheese.
Step 3:
Bake in preheated oven, 20-25 minutes until top is puffed and golden and chicken mixture bubbles. Remove from oven and top with toppings if desired.
Gluten Free Substitution
Tip: For a Gluten Free version, use Robin Hood® Gluten Free Flour Blend in place of All Purpose Flour and ensure all other ingredients are gluten free.