Mother’s Day Cornbread Taco Casserole
300kcal
Ingredients
For the Filling
- 2 tablespoons Coconut oil for sautéing
- 1 pound Ground turkey lean meat option
- 1 packet Taco seasoning mix store-bought or homemade
- 1 tablespoon Worcestershire sauce
- 1 cup Canned tomato puree for moisture
- 1 pinch Saffron for aroma
- 1 cup Frozen sweet corn
For the Cornbread
- 1 package Bob's Red Mill gluten-free cornbread mix
- 1 cup Milk or almond milk for creaminess
- 1/4 cup Melted butter
For the Topping
- 1-2 cups Shredded cheese mix your favorites
Method
Cooking Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Heat coconut oil in a skillet over medium heat. Add the ground turkey and cook until browned and crumbly, about 6–8 minutes.
- Stir in the taco seasoning, Worcestershire sauce, tomato puree, saffron, and corn. Let simmer for 5 minutes.
- Pour the turkey mixture into the prepared baking dish, spreading it evenly across the bottom.
- Combine the cornbread mix, milk, and melted butter in a separate bowl. Mix until smooth.
- Layer half of the cornbread batter over the turkey mixture, sprinkle half of the cheese, then pour the remaining batter on top.
- Bake the casserole for 30–35 minutes, or until the top is golden and firm. Sprinkle remaining cheese during the last 5 minutes.
- Let cool for 10 minutes before slicing and serving.
Nutrition
Serving1sliceCalories300kcalCarbohydrates40gProtein20gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol50mgSodium600mgPotassium350mgFiber4gSugar2gVitamin A500IUVitamin C5mgCalcium200mgIron1.5mg