long ago in a galaxy far, far away, i used to attend first friday potlucks at church.
one of the regular dishes that most sticks in my mind (besides the canned pears in green jello) was diane’s taco casserole.
now of course, diane used ground beef, but i’m going to use my favorite new trick – bulgur – as a substitute.
cook up about a cup and a half or a little less. you want it to be al dente so it doesn’t get too soft in the casserole.
next dice an onion and sautee it until soft. then add some pre-mixed taco seasoning or make your own. i used:
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cumin
to that mixture, add
26 ounces chopped tomatoes
15 ounces black beans, drained (or kidney beans)
about a cup of frozen corn kernels
and the pre-cooked bulgur.
taste for seasoning and let it bubble away a little while you make the cornbread. (feel free to use boxed cornbread mix – diane certainly did – but my whole paycheck didn’t have any?!)
for the cornbread topping:
1/2 cup cornmeal
1 cup flour
1 egg, beaten
1 tablespoon baking powder
3/4 cup milk
2 tablespoons oil
grate a pile o’ cheese (the yellow-est i could find) and add about a cup to the cornbread. save the rest for topping.
when the cornbread is ready and your oven is preheated to 400 degrees, dump the bulgur mixture into a big baking dish
and spoon your cornbread topping over it.
sprinkle with cheese and if you’re cooking for my family, add decorative rings of jalapeno to the top. if jalapenos aren’t your thing, you could use more cheese, or black olive rings, or green onion… something taco-y.
bake for about 25-30 minutes, or until the cornbread is golden and the filling is bubbling.
it came out really well! i think i should have baked mine just a titch longer and added a little more salt to the filling, but otherwise, great. now if only i had some jello salad…