Anyone else eat taco casserole growing up? I did! But it was always made with a box of Jiffy Cornbread Mix, and I would prefer not to eat that anymore.
So, I made a healthier version!
It has nutrient dense ground beef, cancer fighting onion and garlic, healthy fats in the meat and cornbread.
Feel free to mix in organ meats with this recipe. I often use venison in this one as well.
Healthy Taco Casserole with Cornbread Topping Recipe
serves 6
Ingredients:
1-1/2 pounds ground beef
2 c. whole kernel organic corn, drained if it was frozen and defrosted
1 can (8 ounces) tomato sauce
1/4 cup diced onion
1-2 garlic cloves, diced
1/2 cup chopped bell pepper
4 oz. can diced green chiles (can omit)
3 Tbl. taco seasoning
1 cornbread recipe (mine below*)
1/2 cup shredded cheddar cheese
Instructions:
In a large skillet, cook beef over medium heat with the onion and garlic until no longer pink, breaking it into crumbles.
Stir in the corn, tomato sauce, bell pepper, chiles and taco seasoning.
Spoon into a greased 2-qt. baking dish.
Prepare cornbread mix according to directions for cornbread. Spread over beef mixture.
Bake, uncovered, at 400° for 20 minutes.
Sprinkle with cheese and place back in the oven.
Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Let it cool slightly and then serve.
We love this dish with a nice, fresh, crisp salad.
*Cornbread Recipe
Ingredients:
½ cup real butter
â…” cup coconut sugar
2 large eggs
1 cup buttermilk (mix a splash of vinegar into milk to make buttermilk)
½ teaspoon baking soda
1 cup organic cornmeal
1 cup whole wheat flour
¼ teaspoon salt
Instructions:
Melt butter in a large glass mixing bowl.
Add in coconut sugar til mostly dissolved.
Whisk in the 2 eggs, and then the buttermilk.
Add dry ingredients, stir until blended but don't overmix.
Apply to above recipe.
Let me know if you try it out! - Melisha
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