When I was first diagnosed with celiac disease, Mexican casseroles were an easy gluten-free replacement for the casseroles I used to make. They were new to us, though, so it seems that every week I had a new one to try. After a while the kids got confused about which was which (they were trying to rank them), but they pretty much liked them all.
Yesterday I was not in the mood to fix our usual Friday night pizza dinner, and I was wondering what I should fix that wouldn’t disappoint the family. While looking through some Frugal Friday posts, I found my answer. Thanks to Ship Full O’ Pirates for this great dinner idea. I modified her recipe just a bit and here’s what I came up with.
I used a cast iron pot for cooking everything on the stovetop and baking it in the oven. Not only does it make great food, it’s easier to have the one item to clean up. If you don’t have one, just put everything into a casserole dish. A square or round dish would be best. I think a rectangular one would be too big, but if that’s all you have, you can reduce the baking time.
- 1 – 1 1/2 pounds ground meat (beef or turkey)
- 1 medium onion, chopped
- 1/4 c. or 1 package taco seasoning mix (McCormick)
- 1 can beans, drained (use whatever you like, I used navy beans)
- shredded cheddar cheese (amount to taste & optional)
- 1 cornbread recipe
- Brown the meat and sauté the onion. Drain.
- Add the taco seasoning and 3/4 c. water. Simmer 5 min.
- Add the beans and stir to combine.
- If you are using a casserole dish, transfer the meat mixture to the dish.
- Sprinkle with cheese or omit it for a dairy free casserole.
- Mix together the cornbread and spread on top.
- Bake at 375 degrees about 30 minutes or until cornbread is done. Enjoy!
This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang. Stop by to see more recipes with beans.