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Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

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A hearty Tex-Mex casserole featuring cornbread, shredded chicken, and zesty toppings for a family-friendly meal.

Ingredients

Scale
  • 2 8.5-ounce boxes cornbread muffin mix
  • 1 cup chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 15-ounce jar salsa, mild or medium
  • 1 12-ounce bag of frozen corn kernels, thawed
  • 2 cups shredded Cheddar cheese
  • 1 cup lightly crushed nacho-flavored tortilla chips
  • 1 2.25-ounce can sliced black olives, drained
  • 3 green onions, chopped
  • 1 cup ranch dressing
  • 1 teaspoon hot sauce, or to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch glass bake dish with nonstick cooking spray.
  2. In a mixing bowl, combine the cornbread muffin mix with chicken broth until well mixed. Spread the cornbread mixture evenly across the bottom of your prepared casserole dish.
  3. Bake this layer in the preheated oven for 15 minutes.
  4. Once done, layer the shredded chicken over the cornbread, then dot with salsa and sprinkle thawed corn evenly on top. Add a generous layer of shredded cheese.
  5. Return the casserole to the oven for another 15 minutes until the cheese bubbles and the bottom crust is golden brown.
  6. Top with crushed tortilla chips, sliced olives, and chopped green onions.
  7. In a small bowl, mix ranch dressing with hot sauce and drizzle over the entire casserole before serving.
  8. Cut into 6 or 8 rectangles to serve.

Notes

For extra flavor, serve with a side of fresh guacamole and tortilla chips. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.anytimesrecipes.com/crunchy-tex-mex-casserole-spicy-ranch-drizzle/