In our never-ending quest to “healthify” our old comfort foods, I wondered if I could do a makeover on one of my childhood faves. I’ve swapped out two main components to make it leaner and lower in carbs. I think it’s a win!
1 pound ground turkey breast (the original used ground beef)
1 can chili beans (drained) another option would be black beans
1 can diced tomatoes with green chiles
2 cups shredded cheese (or amount to taste)
1 package low sodium taco seasoning, or can make your own
Keto Cornbread Topping Ingredients:
1 1/4 cups almond flour
pinch of salt
1 T baking powder
1/3 cup sour cream (I used Greek yogurt)
4 T unsalted butter, melted
1/3 cup shredded cheese
1/2 teaspoon garlic powder
1/2 jalapeno seeded and chopped (optional)
Brown the turkey in a skillet with a drizzle of olive oil. When completely cooked through, add taco seasoning and about 1/2 cup of water. Bring to a boil, reduce to low and allow to simmer while you prepare the topping. In a mixing bowl, combine dry ingredients and mix. In a separate bowl combine wet ingredients. Stir until incorporated. Add the wet ingredients to the dry. Stir in cheese and chopped jalapeno, if using. In a 13×9 casserole dish that has been sprayed with non-stick spray, layer the turkey, then the beans, followed by the tomatoes and cheese. Check the consisteny of the cornbread mixture. If it seems a little too thick to spread, you can add a little bit of water. Dollop the cornbread mixture and spread as if frosting a cake. It should cover the entire dish in a thin layer. Bake in a preheated 375 degree oven for about 30 minutes, or until cornbread is set. Allow to sit for about 10 minutes before slicing. Top as you wish with dollop of greek yogurt or sour cream, chopped chives or cilantro, etc.
*As a kid, we used to add a can of whole kernel corn in the casserole. It’s a great option if you’re not watching carbs. The original used a good old-fashioned package of Jiffy Cornbread Mix. It was yummy! And, we also served it with rice on the side back in the day. Enjoy!