Turkey

Mexican Casserole

This recipe was actually thought up in a long,  traffic packed car ride home from work, many years ago

Now, we live in Upstate New York, which means windy roads, single lanes, slow drivers and school buses… that’s our kind of traffic

  But however you define traffic, whether city or country, there is time to spare and think up recipes

We were thinking tacos, or maybe quesadillas, hmmm, possibly chili perhaps?  I knew we had some good Mexican style ingredients but we wanted something different

Well, we just love corn bread….and chili and cornbread really hit it off, so an idea formed

The Mexican Casserole!

The best parts of tacos, chili and cornbread all brought together in delicious harmony

Lets start with the basics

You will need 1 red bell pepper, 1 large onion, 4 garlic cloves and 1 jalapeno

Remove the seeds from the bell pepper and chop, remove the skin from the onions and garlic and chop, cut the stem from the jalapeno, cut it lengthwise and use a spoon to remove the seeds and ribs, then give it a chop as well

Heat 2 tablespoons of extra virgin olive oil in a large pan, we are using our Lodge Cast Iron

Add your veggies and start to cook

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Saute for around 10 minutes or until the onions start to look translucent and lightly browned

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As always we are making a large batch here so I’m using 3 pounds of ground turkey (you can certainly use whatever ground meat you want, however if your using beef drain some of the fat off after cooking)

Add the meat to the pan and cook for and additional 10-15 minutes, flipping and chopping as you go, so the meat is cooked through and broken up into smaller pieces

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Next up you will need 3-4 tablespoons of Taco Seasoning (taste as you go, you can add more, but you can’t take away), 1/2 cup of water, 3 tablespoons of Gravy Master and 2 cups of frozen corn

You can make your own taco seasoning by clicking the link below

Taco Seasoning

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Add the taco seasoning, water and Gravy Master to the meat and stir to combine

Add in the corn and combine, remove from heat

Now for the fun part, grate an 8 ounce block of sharp cheddar

Fold the cheese into the meat mixture set aside for now

Preheat your oven to 350 F

So let’s talk about the cornbread.  We adapted this particular recipe from a Dinosaur Barbecue cookbook and it has easily become our favorite

One of the ingredients you will need is 1 cup of buttermilk.  If you don’t happen to have this on hand, simply add 1 tablespoon of lemon juice to 1 cup of milk and let stand for 10 minutes

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Now let’s move on the the whole corn bread recipe

We will start with the dry ingredients first

You will need 1 1/4 cups of yellow cornmeal, 3/4 cup of flour, 1/4 cup of sugar, 1 1/2 teaspoons of baking soda, 1/2 teaspoon of baking powder and 1 teaspoon of kosher salt

Place your dry ingredients into a bowl and whisk together

Now for the wet ingredients

You will need 1 cup of butter milk (as previously mentioned), 2 eggs whisked, 4 tablespoons of melted butter and 2 teaspoons of vanilla

Place all of your wet ingredients into a bowl and whisk them together

Now pour your wet ingredients into the dry ingredients and whisk until combined

I like to add 2 tablespoons of chopped fresh cilantro into the cornbread batter for some extra flavor

Place your meat mixture in a large baking dish

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Pour in your batter and spread evenly to cover the meat

Place in your preheated oven and bake for 20-25 minutes or until a knife inserted in the cornbread comes out clean

Remove from the oven and let rest at least 10 minutes before serving

We served this with some sour cream and fresh cilantro

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Enjoy!!!

Simply Sundays! ~ Mexican Casserole

  • Servings: 6-8
  • Time: Prep 35 Min, Bake 20-25 Min
  • Print

Ingredients

For the Meat Mixture

3 pounds of ground turkey

1 red bell pepper

1 large onion

4 garlic cloves

1 jalapeno

3-4 tablespoons of Taco Seasoning

1/2 cup of water

3 tablespoons of Gravy Master

2 cups of frozen corn

8 ounces of sharp cheddar cheese

For the Cornbread

1 1/4 cup of yellow cornmeal

3/4 cup of flour

1/4 cup of sugar

1 1/2 teaspoons of baking soda

1/2 teaspoon of baking powder

1 teaspoon of kosher salt

 1 cup of buttermilk

2 eggs whisked

4 tablespoons of melted butter

2 teaspoons of vanilla

2 tablespoons of fresh cilantro, chopped

Directions

For the Meat Mixture

Remove the seeds from a red bell pepper and chop, remove the skin from 1 large onion and 4 garlic cloves and chop.  Cut the stem from 1 jalapeno, then cut it lengthwise and use a spoon to remove the seeds and ribs.  Chop up the jalapeno

Heat 2 tablespoons of extra virgin olive oil in a large pan. Saute for around 10 minutes or until the onions start to look translucent and lightly browned.  Add the meat to the pan and cook for and additional 10-15 minutes, flipping and chopping as you go, so the meat is cooked through and broken up into smaller pieces

Add in 3-4 tablespoons of taco seasoning, 1/2 cup of water and 3 tablespoons of Gravy Master to the meat and stir to combine.  Add in the corn and combine, remove from heat

Grate 8 ounces of sharp cheddar cheese, fold into the meat mixture and set aside

Preheat your oven to 350 F

For the Cornbread

In a bowl, whisk together 1 1/4 cups of yellow cornmeal, 3/4 cup of flour, 1/4 cup of sugar, 1 1/2 teaspoons of baking soda, 1/2 teaspoon of baking powder and 1 teaspoon of kosher salt

In another bowl whisk together 1 cup of buttermilk (as previously mentioned), 2 eggs whisked, 4 tablespoons of melted butter and 2 teaspoons of vanilla.  Pour your wet ingredients into your dry and whisk to incorporate.  I add 2 tablespoons of fresh chopped cilantro to the batter for extra color and flavor (this is optional)

Place your meat mixture in a large baking dish.  Pour the cornbread batter over the top of the meat and spread out to evenly cover.  Place in your preheated oven and cook for 20-25 minutes or until a knife inserted into the cornbread comes out clean

Let rest at least 10 minutes, then serve

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