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So, if you look up patron saints of cooking all it really tells you is Saint Lawrence. Don't get me wrong, I'm sure he's great and all. But I want a whole army to ask to pray for me while I'm cooking. So I kinda have to go deeper and search for specific things to find different saints of cooking and culinary arts. And let me tell ya, I have never heard of the saint I have for you today before. But anyway meet San Pasqual, a Spanish saint of cooks. Honestly, this guy sounds super cool from the little I've learned about him. He was a Franciscan monk who was very devoted to The Eucharist, and he worked in the kitchen to make apparently awesome meals for the friars. He also made real meals for the poor in his town while they usually were just given broth.
“I joyfully celebrate the food I am given. May it deeply nourish everyone that I feed.”~ San Pasqual.
Mexican Cornbread Casserole
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cook time-30 min
total time-60 min
ingredients:
2 pounds lean ground turkey or beef
4 tablespoons taco seasoning
2 boxes cornbread muffin mix
1/2 cup shreded chedder cheese(optional)
1 can of corn
directions:
1. Prepare cornbread mix according to box
2. Brown the ground turkey and add the taco seasoning
3. Spread the cooked taco meat on the bottom of a 13x9 casserole dish
4. Pour undrained can of corn into the taco meat and mix in
5. Spoon cornbread mix on top of meat and corn
6. Top with cheese(optional)
7. Place in preheated to 375 degrees and cook for 25-30 min
Enjoy!!!
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