Mexican Cornbread Casserole Gluten Free and Low FODMAP

Submitted by bakedapple42

"This recipe tastes great, no one would guess its gluten-free and low FODMAP. Its cheesy and delicious! (Note: if dairy bothers you, just substitute soy "cheddar" for the real cheddar)."

 

• Ready In: 35mins
• Ingredients: 19
• Yields: 1 9 x 13 pan
• Serves: 10

ingredients

• Beef Mixture

• 1 tablespoon olive oil
• 1 1⁄2 lbs lean ground beef
• 1⁄2 cup green onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, minced (wear gloves)
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1⁄8 teaspoon chili powder (optional)
• 1⁄2 teaspoon paprika

• Corn Bread

• 1 cup cornmeal
• 1 cup gluten-free baking mix
• 1⁄2 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 cup almond milk
• 2 eggs
• 1⁄3 cup vegetable oil
• 2 fresh tomatoes, chopped
• 4 cups gluten-free cheddar cheese, grated

directions

1. Preheat oven to 350 degrees F.
2. Grease a 9 x 13" baking pan.
3. In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
4. Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.

5. In a large bowl, prepare the cornbread mixture:

6. Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
7. Stir in the almond milk, eggs, and oil.
8. Pour the batter into the greased 9 x 13" pan and spread out evenly.
9. Spread the beef mixture evenly over the cornbread batter.
10. Spread the chopped tomato over the beef mixture.
11. Sprinkle the cheddar cheese over the top.
12. Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.