Monday, March 18, 2013

Hearty GF cornbread taco casserole

Adaptation of a recipe I found. My family chowed on this & it was fairly simple. I made a HUGE batch due to all of the boys in my house. You can half it for a smaller batch. I used an oversized rectangle pan.

Prepare 1 batch of Bob's red mill gluten free cornbread mix. I used the whole bag. Obviously you can use regular cornbread too.

Spray dish with GF non stick spray (Pam states on their website they are not GF) spread cornbread mix in bottom & cook as directed. The GF didn't get as crumbly as regular but in this recipe it didn't make a difference.

As that cooks, brown 2 lbs hamburger (I used elk or you can use turkey) with GF taco seasoning. McCormicks is GF. When brown, add 1 29oz drained can of black beans & heat through.

Separately mix 1 large container sour cream with 2 cups shred cheese of your choice & a cup if finely diced onions. Ed doesn't like the texture of onions so I used some dehydrated flakes for flavor.

Mix that in with the hamburger & put the spread on top of cornbread. Heat at 375 till cheese is melted (about 15-20 minutes)

Top with shredded lettuce (buy the pre packaged shreds!) diced tomatoes, olive slices & salsa. We let everyone top theirs individually how they wanted. Keep in mind not all salsa is GF. Most are, but some brands like Resers is not. When in doubt use your ipiit app or just google the product & "gluten free" the answer usually comes up.

It's very hearty and all 5 family members gave it 2 thumbs up. We don't have enough leftovers for a full meal for everyone, but enough for the kids to grab for lunch.

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