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Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 8 servings

Turn up the heat on this southwestern treat as much -- or as little -- as you like.  Cumin, chili powder and chipotle chile pepper give this dish its distinctive Tex-Mex flavor. Corn muffin mix provides a quick and tasty topping.


• 1 tablespoon vegetable oil
• 1½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (15 ounces) tomato sauce
• 2 teaspoons McCormick Chili Powder 
• 1 teaspoon McCormick Ground Cumin 
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 - 1/2 teaspoon McCormick Gourmet Collection Chipotle Chile Pepper 
• 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
• 1 package (8 to 8½ ounces) corn muffin mix


Preheat oven to 375°F. Heat oil in large skillet over medium-high heat.

Add chicken and sauté 5-7 minutes or until done.  

Add beans, corn, tomato sauce, and seasonings to skillet. 

Bring to a boil over medium heat.

Remove from heat; stir in 1 cup shredded cheese.

Pour into a 2½-quart casserole.  Top with remaining cheese. 

Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.

Bake 25-30 minutes or until corn bread is golden brown

    Nutritional Information:
    Per One Serving: About 462 Calories, Fat 18g, Protein 34g, Carbohydrates 41g, Cholesterol 114mg, Sodium 1078mg, Fiber 5g

Recipe from McCormick - Spices & Seasonings -


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