Name: Crunchy Tex‑Mex Casserole with Spicy Ranch Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 (1-ounce) packet taco seasoning; 1 (15.5-ounce) can pinto beans, drained and rinsed; 1 (10-ounce) can diced tomatoes with green chilies, undrained; 4 cups lightly crushed tortilla chips; 2 cups shredded Mexican blend cheese; 1/2 cup ranch dressing; 1 to 2 teaspoons hot sauce, to taste; Chopped fresh cilantro, for garnish (optional)

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

A comforting one-dish bake that comes together in about 40 minutes
Crunchy texture from the tortilla-chip topping paired with a soft, savory, cornbread-style base
Bold Tex-Mex flavours—salsa, corn, cheddar, and ranch with a little hot sauce kick
Great for weeknight dinners, potlucks, or feeding a crowd (makes about 8 servings)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat your oven to 375 °F (190 °C) and spray a 9×13‑inch glass or ceramic casserole dish with nonstick cooking spray.
In a bowl, combine the cornbread muffin mix and chicken broth; stir until smooth. Spread the mixture evenly on the bottom of the prepared casserole dish.
Bake the cornbread layer for 15 minutes.
Remove the dish from the oven and evenly layer the shredded chicken over the baked cornbread base. Spoon the salsa over the chicken.
Sprinkle the thawed corn over the salsa, then top with shredded Cheddar cheese.
Return the casserole to the oven and bake for another 15 minutes, or until the cheese is melted and the base is golden brown.
Remove from oven; top with crushed tortilla chips, sliced black olives, and chopped green onions.
In a small bowl, mix ranch dressing and hot sauce. Drizzle the spicy ranch mixture evenly over the top.
Let cool for a few minutes, then cut into 6 or 8 pieces to serve.

Servings and timing

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

Variations

Make it vegetarian by replacing the chicken with black beans or a mix of beans, corn, and bell peppers
Use hot salsa and extra hot sauce for a spicier version
Replace nacho chips with plain tortilla chips or crushed tortilla strips
Swap Cheddar with Monterey Jack, pepper Jack, or a Tex-Mex cheese blend
Stir sautéed onions or bell peppers into the chicken layer for extra vegetables
For a lighter dish, use low-fat ranch dressing and reduce the cheese
Use a whole grain or gluten-free cornbread mix as needed

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F (175 °C) oven for 10–12 minutes to maintain crispness. Avoid microwaving if you want to preserve the crunchy topping.

FAQs

What if I don’t have rotisserie chicken?

You can use any pre-cooked shredded chicken, such as baked or poached chicken breast or thigh meat.

Can I freeze this casserole?

Yes, assemble the casserole without the chip topping or ranch drizzle. Freeze for up to 2 months, then thaw overnight and add the toppings after reheating.

Can I use a different base instead of cornbread mix?

Yes, homemade cornbread batter or your preferred mix will work, as long as it forms a sturdy base.

What type of salsa works best?

Mild or medium salsa works best to balance flavors, but hot salsa is a great option for spice lovers.

How can I make it gluten-free?

Use a certified gluten-free cornbread mix and ensure all other ingredients, including chips and ranch, are gluten-free.

Can I make this ahead of time?

Yes, assemble the dish (except the chips and drizzle) a few hours ahead. Add toppings just before or after baking.

What’s the best way to keep the topping crunchy?

Add the chips and drizzle after the casserole comes out of the oven to preserve their crunch.

Can I adjust the cheese amount or type?

Absolutely. Add more cheese for richness, or swap for a different kind depending on your taste.

My bottom crust didn’t get golden brown — what went wrong?

Make sure the cornbread layer bakes fully before adding toppings, and place the dish in the center of a fully preheated oven.

Can I serve this as leftovers?

Yes, it reheats well in the oven. Just be sure to avoid the microwave if you want to keep the topping crispy.

Conclusion

This Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle is the ultimate comfort dish with bold Southwestern flair. It’s easy to prepare, fun to eat, and packed with textures and flavors that make every bite satisfying. Whether you’re feeding a family, prepping ahead, or hosting guests, this casserole is sure to please.