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mother's day cornbread taco casserole

(2 ratings)
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 one gluten and dairy free, so those with allergies can enjoy it too.

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

Ingredients For mother's day cornbread taco casserole

  • 1-20 oz. pkg
    bob's red mill gluten free cornbread mix
  • 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
  • 1/2-10 oz.
    bag, frozen sweet corn, thawed
  • 1-2 c
    shredded cheese

How To Make mother's day cornbread taco casserole

  • 1
    Grease a 9x9" square oven safe casserole dish. Prepare your meat mixture first. Fry up the meat in the coconut oil until the pink is just gone, then add the Worcestershire sauce and taco seasoning. Add the tomato and saffron and corn. Saute for about 5 more minutes on med. low. Cool down.
  • 2
    Once the meat has completely cooled, make the cornbread mix according to the package directions. I used non-sweetened almond milk as opposed to dairy in the cornbread.
  • 3
    Pour 1/2 the cornbread batter into the greased casserole dish. Top with the turkey mixture, add the grated cheese, then pour the remaining cornbread batter on top of the cheese, smooth it gently.
  • 4
    Bake at 350'F for 30 minutes until golden on the top. Cool on a wire wrack and cut into squares. Serve with a nice green salad or other vegetables on the side.
  • 5
    Enjoy and Happy Mother's Day!
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