Note: We don't use fat free milk or egg substitute, so I'll be using regular eggs and our non homogenized, local dairy milk. I am assuming it'll turn out the same!
1.5 lbs boneless skinless chkn breasts
1/2 packet of taco seasoning
(4c cooked rice)
15 oz can pinto beans w/ some juice
1/2 bunch green onions, diced
1 large tomato, diced
15 oz can corn, drained
(Salsa, FF sour cream) optional
8 oz. box cornbread mix
(Egg sub, FF milk)
Layer in 13x9: rice, beans, green onions, tomatoes, chicken- (sprinkle with taco seasoning), corn, and then corn bread batter. Substitute egg sub and FF milk in cornbread batter. Bake at 350 for 25-35 min, until cornbread is done. Serve with salsa and sour cream.