Name: Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 packet taco seasoning mix; 1 (15 ounce) can black beans, drained and rinsed; 1 cup frozen corn; 1 (10 ounce) can diced tomatoes with green chilies, drained; 2 cups crushed tortilla chips; 2 cups shredded Mexican blend cheese; 1/2 cup sour cream; 1/4 cup ranch dressing; 1–2 tablespoons hot sauce (to taste); Chopped fresh cilantro for garnish (optional)

Why You’ll Love Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle Recipe

The cornbread base adds a slightly sweet and tender foundation that contrasts beautifully with the Tex-Mex toppings.
It uses rotisserie chicken and frozen corn, making it quicker and easier than many from-scratch dishes.
The crunchy tortilla chip topping brings texture and fun to the casserole.
The spicy ranch drizzle delivers a creamy, flavorful finish that ties the dish together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 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 medium green onions, chopped
1 cup ranch dressing
1 teaspoon hot sauce, or to taste

Directions

Preheat the oven to 375 °F (190 °C) and lightly spray a 9×13-inch glass or ceramic casserole dish with nonstick cooking spray.
In a bowl, combine the cornbread muffin mix with the chicken broth and stir well. Spread this mixture evenly over the bottom of the prepared casserole dish.
Bake the cornbread layer for about 15 minutes.
Remove from the oven. Add the shredded rotisserie chicken evenly over the cornbread. Spoon the salsa over the chicken, then sprinkle the corn on top. Finish with the shredded cheddar cheese.
Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and the bottom layer is golden.
Remove the casserole from the oven and immediately sprinkle the crushed tortilla chips, sliced olives, and chopped green onions over the top.
In a small bowl, whisk together the ranch dressing and hot sauce. Drizzle this mixture over the casserole.
Cut into 6 or 8 portions and serve.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use a spicy salsa or add diced jalapeños for more heat.
Swap shredded chicken with shredded turkey or a plant-based chicken alternative.
Replace the cornbread base with a savory biscuit dough or skip it for a crustless option.
Use crema lime sauce or chipotle mayo instead of ranch for a flavor change.
Add black beans or diced bell peppers for more veggies and fiber.

Storage/Reheating

To store: Let the casserole cool, then cover and refrigerate for up to 3–4 days.
To reheat: Warm in a 350 °F (175 °C) oven covered with foil for 15–20 minutes. For individual portions, microwave on medium power for 1–2 minutes.
Note: Add a fresh sprinkle of tortilla chips before serving reheated portions to bring back some crunch.

FAQs

What kind of cornbread muffin mix should I use?

Any boxed cornbread muffin mix will work—just follow this recipe’s instructions using chicken broth instead of the usual liquid.

Can I use homemade cornbread base instead of boxed mix?

Yes, you can use homemade cornbread. Bake it first, then add the toppings and finish baking as directed.

Can I make this ahead of time?

Yes, assemble the casserole without the chips and drizzle. Refrigerate, then bake and top just before serving.

Is this suitable for freezer storage?

Yes, freeze cooled portions for up to 2 months. Thaw in the fridge and reheat before serving.

Can I skip the tortilla chip topping?

You can omit it, but the chips add great texture. Try crushed pita chips, cornflakes, or breadcrumbs as an alternative.

How spicy is the ranch drizzle?

Mild to moderate. Adjust the amount of hot sauce to control the heat.

What can I serve with this casserole?

Pair with a green salad, steamed vegetables, or tortilla chips and salsa for a full meal.

Can I swap chicken for another protein?

Absolutely—use turkey, pulled pork, or a meatless alternative if preferred.

How do I keep the cornbread layer from becoming soggy?

Baking the cornbread layer first helps it set. Adding the wetter ingredients afterward prevents it from getting soggy.

Can I make this gluten-free?

Yes—use gluten-free cornbread mix and check that your salsa and chips are gluten-free certified.

Conclusion

This Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle brings together bold flavors, simple prep, and satisfying texture in one delicious dish. Whether for a quick weeknight meal or a casual gathering, it’s sure to impress with its layers of creamy, crunchy, and savory goodness.

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle