Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 786

Ingredients Method Nutrition

Ingredients

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

Method

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9×13-inch glass or ceramic casserole dish with nonstick cooking spray.
Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish.
Bake in the preheated oven for 15 minutes.
Add shredded chicken on top of the cornbread layer. Use a spoon to dot chicken with salsa. Sprinkle corn evenly over chicken, followed by shredded cheese
Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown. Remove from the oven and sprinkle with the crushed tortilla chips, sliced olives, and green onions.
Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.
Cut into 6 or 8 rectangles to serve.