• Preheat the oven to 400F. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.

Meat Mixture

• Brown the ground turkey with diced onion and bell pepper. Once browned, mix in the chili powder, cumin, salt and black pepper. If using, add in the corn and black beans now.
  1 pound ground turkey, beef, buffalo, or venison, 1 onion, diced, 1 bell pepper, diced, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, Optional Add-Ins: 1 cup of corn and 1 can black beans, drained and rinsed
• Stir in the salsa and baby spinach. Cook over low heat until the spinach is wilted. Set aside.
  1 cup salsa, 2 cups baby spinach

Cornbread Mixture

• In a medium-sized mixing bowl, add all the cornbread ingredients. Mix until combined. Pour the batter into the greased 9x13 baking dish.
  3/4 cup cornmeal, 3/4 cup gluten-free flour blend, 1/4 cup monk fruit sweetener, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup plain unsweetened almond milk, 2 Tablespoons plain Greek yogurt, 1 egg

Assemble Casserole

• Top the cornbread batter with the meat mixture and spread evenly. Sprinkle the top with the shredded cheese.
  1 cup shredded cheese
• Bake for 30 minutes or until the cheese in melted and cornbread is baked. If desired, top with plain Greek yogurt, salsa, olives, or avocado when serving.
• Store leftover casserole in an airtight container for up to 4 days.