Gluten Free Dairy Free Enchilada Cornbread Casserole Recipe

Ingredients

• 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
• 1 cup chicken stock
• 1 tsp cumin
• 2 tbsp chili powder
• 1/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1 tbsp masa flour
• 1 lb ground turkey or beef, browned and drained
• 1 medium onion, finely diced
• 1 red or orange bell pepper (or 4-6 mini peppers) diced
• 1 4 oz. can chopped black olives (drained)
• 1/2 tsp salt
• For Cornbread:
• 1/4 tsp baking soda
• 1/2 cup cornmeal
• 1/2 cup all-purpose gluten free flour
• 1/4 tsp salt
• 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
• 1/4 cup melted Earth Balance spread
• 1 egg, lightly beaten
• 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
• 1/2 cup chopped green onions
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