Best Mexican Cornbread Casserole Gluten Free And Low Fodmap Recipes
MEXICAN CORNBREAD CASSEROLE GLUTEN FREE AND LOW FODMAP
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).
Provided by bakedapple42
Categories One Dish Meal
Time 35m
Yield 1 9 x 13 pan, 10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 488.7, Fat 32, SaturatedFat 13.8, Cholesterol 128.9, Sodium 573, Carbohydrate 22.8, Fiber 1.7, Sugar 11.7, Protein 27.7
EASY MEXICAN CORNBREAD CASSEROLE
It seems there are several recipes for this on Food.com but this is the way we serve it in this Texas household. It's delicious served with condiments or straight out of the oven (the way the guys in my family like it!)
Provided by Texas
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef with onions then drain. Add taco seasoning, tomato sauce, corn, olive; mix well. Pour into casserole dish. Mix cornbread with milk and egg. Pour over meat. Bake at 400 degrees for 10 minutes. Top with cheese and jalapenos. Bake another 10 minutes.
Nutrition Facts : Calories 546.7, Fat 29.4, SaturatedFat 11.6, Cholesterol 144.1, Sodium 1688.3, Carbohydrate 42.7, Fiber 8.2, Sugar 14, Protein 33.5
BEEFY MEXICAN CORNBREAD CASSEROLE
This is a super-easy recipe for those nights you don't want to spend lots of time in the kitchen. You can vary the ingredients based on your family's tastes. My mom came up with it one night by just throwing a bunch of stuff together that we had in the house.
Provided by amazon_jane21
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef, using spices of your choice to flavor. Drain with slotted spoon.
- In a seperate mixing bowl, mix together all ingredients, adding drained ground beef at the end.
- Follow cornbread package baking instructions or use following directions. Pour in greased 9x9 glass baking dish. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown.
- Allow to cool before cutting. Makes 4 servings for a main dish or up to 12 individual slices for a side dish.
Nutrition Facts : Calories 496.7, Fat 23.1, SaturatedFat 9.4, Cholesterol 194.2, Sodium 500.2, Carbohydrate 44.6, Fiber 1.6, Sugar 28.5, Protein 29.1
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
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