Mother's Day Cornbread Taco Casserole

• hidangan: 6 servings
• masa aktif: 30 minutes
• jumlah masa: 1 hour

Bahan-bahan

1 tablespoon(s) coconut oil

1 pound(s) ground turkey

2 tablespoon(s) taco seasoning mix

2 tablespoon(s) Worcestershire sauce

1/2 cup(s) canned tomato puree

2 pinch(es) saffron

5 ounce(s) frozen sweet corn, thawed

1 package(s) Bob's Red Mill gluten-free cornbread mix (20 oz)

1 1/2 cup(s) milk or almond milk

1/2 cup(s) melted butter

1 - 2 cup(s) shredded cheese

Arahan

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.

Then add the Worcestershire sauce and taco seasoning.

Add the tomato puree, saffron, and corn.

Saute for about 5 more minutes on medium-low heat. Cool.

Once the meat has completely cooled, make the cornbread mix according to the package directions. Combine milk or almond milk and melted butter.

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. Gently smooth.

Bake at 350 degrees 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.