Taco casserole with cornbread topping
Taco casserole with cornbread topping is food blogger and cookbook author Maj-Britt Aagaard's suggestion for a good, meat-free dinner. Here she has created a different twist on the taco - namely tacos in a casserole topped with cornbread. The cornbread topping is inspired by American corn bread.
Ingredients · Servings 4
- 1 onion
- 1 sweet potato
- 3 cloves garlic
- olive oil
- 1 red bell pepper
- 150 g more
- 2 teaspoons cumin
- 2 ts oregano
- 2 tsp paprika powder
- 1 teaspoon garlic powder
- 0.5 tsp chili powder
- 1 tablespoon tomato paste
- 800 g brown beans
- 400 g canned tomatoes
- 3 dl vegetable broth
- salt
- pepper
- coriander
- 100 g cornmeal
- 100 g wheat flour
- 2 tablespoons sugar
- 1 pinch of salt
- 1.5 tsp baking powder
- 1 egg
- 2 dl kefir
- 50g butter
Method · 1 h
- Sauté the onion, sweet potato and garlic in olive oil. The onion should become shiny and soft.
- Add the peppers and corn and let them fry for a couple of minutes. Add the dried spices and let the aromas release.
- Add the tomato paste and let it simmer until the sharpness disappears.
- Pour in beans, chopped tomato and vegetable broth and season with salt and pepper.
- Add finely chopped fresh coriander to taste and let the pot simmer while you make the corn bread batter.
- Then make the cornbread topping. Mix all the ingredients for the bread together in a bowl and whisk well with a whisk so that the lumps disappear.
- Place the taco bean casserole in a large ovenproof dish and spread the cornbread mixture on top. It should preferably cover the entire surface.
- Bake in the middle of the oven at 200 degrees for 30 minutes.
- Serve with salad on the side, and perhaps sour cream, avocado or guacamole, salsa and more fresh coriander if you like.
1 onion, chopped
1 sweet potato, peeled and cut into small cubes
3 cloves garlic, finely chopped
1 red bell pepper, diced
150 g corn, 1 can = approx. 150 gr
2 teaspoons oregano, dried
1 tsp garlic powder, can be omitted
800 g brown beans, 2 cans = 800 gr
400 g canned tomatoes, chopped, 1 can = 400 gr
Cornbread topping
100 g cornmeal, fine cornmeal or fine polenta
2 dl kefir, or buttermilk
