I love creating new recipes, and by creating new recipes I mean transforming my favorite flavors into a new dish. Take my Buffalo Chicken Pot Pie for example. So yummy!
Sunday night I created a new dish and I couldn’t wait to share it with y’all. I later learned that this dish is already a thing, but I like to think that my Mexican Cornbread Casserole is unique since it’s loaded with lots of veggies! Cutting up the veggies does take a little time, but the dish itself is easy to make and perfect as we move into football season and the cooler months.
To get this dish going, chop 1/2 an onion and saute on medium heat with 1 tsp of olive oil.
While the onions cook down, diced 3 zucchini. This step takes the most amount of time, but you could prep this ahead of time. Once the zucchini is diced, add it to the onion mixture and season with a little salt and pepper.
While the onion and zucchini cook down, brown 1 pound of ground turkey. I personally do not season the meat at this point as the dish will get a good deal of seasoning.
Once the zucchini and onions are cooked down, add 1 can of diced tomatoes (including the juice) to the veggies.
Next, add the ground turkey to the veggies and season with taco seasoning. I personally use the taco seasoning from Costco, but you could make your own if you’d like. Stir to combine and allow the mixture to simmer on low heat.
While the meat and veggie mixture simmers, mix together a box of your favorite corn bread. I personally like the krusteaz cornbread.
Next, add the meat and veggie mixture to a large baking dish and top with the cornbread mixture.
Bake the casserole according to the cornbread box. I baked this for 40 minutes.
For those following Weight Watchers, this recipe was 6sp per serving (8 servings total). I enjoyed this for dinner Sunday night and then for lunch on Monday. It was absolutely delicious both times!!
I look forward to making this dish again and hope y’all enjoy it.