Mexican Cornbread Casserole Gluten Free And Low Fodmap Recipes

MEXICAN CORNBREAD CASSEROLE GLUTEN FREE AND LOW FODMAP

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13" baking pan.
• In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
• Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
• In a large bowl, prepare the cornbread mixture:.
• Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
• Stir in the almond milk, eggs, and oil.
• Pour the batter into the greased 9 x 13" pan and spread out evenly.
• Spread the beef mixture evenly over the cornbread batter.
• Spread the chopped tomato over the beef mixture.
• Sprinkle the cheddar cheese over the top.
• Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.

MEXICAN CORN BREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
• Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
• Bake in the preheated oven until browned on top, about 30 minutes.