Over the past few days, there’s not been a lot of cooking going on in my kitchen. Jesse and I have discovered Downton Abbey and have become obsessed. What a truly fantastic show! I adore the characters. And, oh man – the clothes are incredible. We are just finishing up season two and will start season three tomorrow. Have you seen Downton Abbey? Great, isn’t it!?
Last night, our leftovers from the weekend (I made Oh My Veggie’s awesome Vegetable Baked Ziti) ran out and I needed to take a quick break from our Downton Abbey marathon to make some dinner for us. I decided to make one of my favourite, easy casseroles, so that we’d have left overs for tonight as well. This casserole is loaded with peppers, chilies, beans and corn and spiced with classic Mexican flavours of cumin, chili powder and fresh cilantro. The casserole is then baked with a cheesy, cornbread topping (reminiscent of tamales) and garnished with some lime crema and avocado slices. It’s hearty, filling and incredibly flavourful.
My favourite cornbread muffin mix to use is Bob’s Red Mill Cornbread Muffin Mix as it has great texture and is made with all-natural ingredients.
Garnish: 1/2 cup of reduced fat sour cream mixed with 1 tablespoon of lime juice + avocado slices
Source: adapted from Better Homes and Gardens