Mexican Cornbread Casserole Gluten Free and Low FODMAP

READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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