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mother's day cornbread taco casserole

(2)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

I wanted to make this a lighter meal, so I used lean ground turkey instead of beef as is customary. I made this gluten and dairy-free, so those with allergies can enjoy it too.

read more
(2)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For mother's day cornbread taco casserole

  • 1 Tbsp
    coconut oil
  • 1 lb
    ground turkey
  • 2 Tbsp
    taco seasoning mix
  • 2 Tbsp
    Worcestershire sauce
  • 1/2 c
    canned tomato puree
  • 2 pinch
    saffron
  • 5 oz
    frozen sweet corn, thawed
  • 1 pkg
    Bob's Red Mill gluten-free cornbread mix (20 oz)
  • 1 1/2 c
    milk or almond milk
  • 1/2 c
    melted butter
  • 1 - 2 c
    shredded cheese

How To Make mother's day cornbread taco casserole

  • 1
    Preheat oven to 350 degrees F. Grease a 9x9" square oven-safe casserole dish. Prepare the meat mixture first. Fry the meat in the coconut oil until the pink is just gone.
  • 2
    Then add the Worcestershire sauce and taco seasoning.
  • 3
    Add the tomato puree, saffron, and corn.
  • 4
    Saute for about 5 more minutes on medium-low heat. Cool.
  • 5
    Once the meat has completely cooled, make the cornbread mix according to the package directions. Combine milk or almond milk and melted butter.
  • 6
    Pour 1/2 the cornbread batter into the greased casserole dish.
  • 7
    Top with the turkey mixture.
  • 8
    Add the grated cheese.
  • 9
    Then pour the remaining cornbread batter on top of the cheese. Gently smooth.
  • 10
    Bake at 350 degrees for 30 minutes until golden on the top.
  • 11
    Cool on a wire wrack and cut into squares. Serve with a nice green salad or other vegetables on the side.
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