Description
A warm and comforting Mother’s Day cornbread taco casserole made with taco-seasoned turkey, corn, melted cheese, and a fluffy golden cornbread topping. Perfect for celebrating with a hearty, homemade meal.
Ingredients
Units
Scale
- 1 tablespoon coconut oil
- 1 pound ground turkey
- 2 tablespoons taco seasoning mix
- 2 tablespoons Worcestershire sauce
- 1/2 cup canned tomato puree
- 2 pinches saffron
- 5 ounces frozen sweet corn, thawed
- 1 package (20 oz) Bob's Red Mill gluten-free cornbread mix
- 1 1/2 cups milk or almond milk
- 1/2 cup melted butter
- 1-2 cups shredded cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat coconut oil over medium heat. Add ground turkey and cook until browned and crumbly, about 6–8 minutes.
- Stir in taco seasoning, Worcestershire sauce, tomato puree, saffron, and corn. Simmer for 5 minutes to blend flavors, then remove from heat.
- Pour turkey mixture into the prepared baking dish, spreading evenly.
- In a separate bowl, combine cornbread mix, milk, and melted butter. Mix just until smooth.
- Pour half of the batter over the turkey mixture. Sprinkle half the cheese, then pour the remaining batter on top.
- Bake for 30–35 minutes, or until the top is golden and set. During the last 5 minutes, sprinkle remaining cheese over the top to melt.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use freshly shredded cheese for better melting.
- Let the casserole rest before slicing for cleaner servings.
- Substitute saffron with a pinch of turmeric if needed.
- For a vegetarian version, replace turkey with sautéed mushrooms and beans.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg