Mexican Cornbread Casserole
This healthy, easy, and gluten-free recipe contains no processed ingredients and TONS of veggies aka WHOLE FOODS like onion, spinach, bell pepper, and salsa! It can be made with ground beef or any other meat such as buffalo, venison, or ground turkey. If you are looking for a new from scratch homemade family meal this one’s for you! Find more “healthified” recipes at groundedandsurrounded.com.
Servings Prep Time
6people 30min
Cook Time
30min
Servings Prep Time
6people 30min
Cook Time
30min
Ingredients
Meat Mixture
  • 16oz ground turkey, beef, buffalo, or venison)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1tsp ground chili powder
  • 1 tsp ground cumin powder
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
  • 1cup Salsa
  • 2cups baby spinach
  • *optional add-ins: 1 cup of corn and 1 can black beans. drained and rinsed
Cornbread Mixture
  • 3\4cup cornmeal
  • 1cup plain unsweetened almond milk
  • 3/4cup gluten-free flour blendG&S GF Flour Blend
  • 1/4cup coconut sugar
  • 1 1/2tsp baking powder
  • 1/2tsp sea salt
  • 1 egg
  • 2Tbsp plain Greek yogurt
Topping
  • 1cup shredded cheese
Instructions
Meat Mixture
  1. Brown ground turkey with diced onion and bell pepper. Once browned mix in chili powder, cumin, and salt and pepper. *You will want to add in corn and black beans now.
  2. Next, add in salsa and baby spinach. Cook until spinach is wilted. Set aside for now.
Cornbread Mixture
  1. In a medium bowl, mix all cornbread ingredients. Pour into a greased 9×13 glass pan.
Assemble Casserole
  1. Top cornbread batter with meat/veggie mixture. Sprinkle with 1 cup of cheese.
  2. Bake at 400F for 30 minutes or until cheese in melted and cornbread is baked. Top with Greek yogurt, salsa, olives, or avocado!
Recipe Notes

If you are lactose intolerant, forgo the cheese topping and use oil or butter in place of the Greek yogurt. I promise it tastes just as delicious!

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