Ingredients
- 2 pounds ground or shredded meat, cooked and crumbled
- 1 medium white onion, diced
- 2 small tomatoes, diced
- 4 ounces cream cheese
- 2 cups shredded cheddar cheese
- 1 cup corn kernels
- 1 tablespoon Frontier Co-Op’s Mexican seasoning or about 1 teaspoon each: chili powder, smoked paprika, cumin, rubbed sage, garlic powder, onion powder, black pepper, and 1 crumbled bay leaf
Cornbread
- 1 cup cornmeal
- 1 cup whole-wheat flour (I use spelt)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup melted butter
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
- 1 cup chopped green pepper (bell pepper or chile pepper of choice)
- 1/2 cup diced onion
- Sprinkle of cumin, paprika, and garlic
Directions
- Combine all ingredients for the filling in a bowl.
- Spread the filling into a 9-by-13-inch casserole dish. Set aside.
- For the cornbread, combine all dry ingredients in a bowl, and mix well.
- Add eggs, butter, and enough buttermilk to make a pourable batter. Stir in cheese, peppers, onions, and seasoning.
- Pour the cornbread batter over the top of the meat and salsa mixture.
- Bake at 400 F for 45 minutes or until cornbread is golden on top.
- Serve hot.
Easy Substitutions and Storage
You can easily substitute ingredients if you don’t have a particular one. Sweet potatoes can take the place of regular potatoes, as can winter squash. Brown rice and white rice are interchangeable, and onions can be fresh, frozen, or dehydrated. Spices can be fresh, frozen, or dried and powdered. Meat choices can be easily interchanged according to your preference or what’s in your freezer or fridge.
Make sure your ingredients are roughly the same size to allow for even cooking. When making a casserole, the mixture will be soupy when you put it in the casserole dish. That’s alright, since the uncooked ingredients will absorb the excess liquid as they bake. If your casserole is too moist when it’s done, let it rest on the counter uncovered for an additional 15 minutes. These meals are the perfect place to start experimenting with more wholesome ingredients.
Wrap extras in foil, place them in freezer bags, and freeze for up to three months.
