Tex-Mex Casserole with Corn-less Bread Topping
A casserole is an easy-to-make, great dish to bring to a potluck or social event. The Tex-Mex Casserole with Corn-less Bread Topping is versatile, too, since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef. This recipe is by Dr. Rosie Main.
Ingredients
CASSEROLE:
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp sweet paprika smoked
- ½ tsp cayenne pepper more to taste, if desired
- 1¼ tsp sea salt
- ½ tsp ground coriander optional
- 2 lb grass-fed ground beef
- ½ red onion diced
- ½ organic zucchini diced
- 2 cloves garlic minced
- 1 organic bell pepper diced
- 1 jalapeño seeded and diced (optional)
- Fine-grain sea salt and freshly ground black pepper to taste
- 1 large tomato seeded and diced or 1 (14 oz) can diced tomatoes, with their juices
- 1 cup tomato sauce or tomato puree
- 2 cup kale leaves (or baby spinach) chopped
- 1 can sliced black olives (save a handful for topping)
- 15 oz 15 oz can black beans canned, drained and rinsed
- 1 tsp arrowroot powder
- ¼ cup filtered water
OPTIONAL TOPPINGS:
- Sliced green onions
- Salsa
- Avocado
- Raw Cheese
CORN-LESS BREAD TOPPING:
- 1 cup almond flour
- ¾ tsp baking powder
- ½ tsp sea salt
- 2 large eggs organic cage free
- 2 tbsp butter softened
- ¼ cup grass-fed plain yogurt or full fat coconut milk
OPTIONAL:
- 2 green onions chopped
- 1 jalapeño seeded and chopped
Instructions
CASSEROLE
- Preheat the oven to 350° F.
- Brown the grass-fed ground beef with the onions, zucchini, garlic, and bell pepper.
- Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl.
- When beef is browned and vegetables are softened, drain any excess grease from the pan.
- Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans.
- Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
- Transfer the mixture to a large cast iron pan or glass baking dish.
- Top with Corn-less Cornbread mixture and bake for 30 minutes at 350° F or until cornbread is browned around the edges.
CORN-LESS BREAD:
- Preheat the oven to 350° F.
- In a bowl, mix yogurt or coconut milk, softened butter and eggs.
- Add the almond flour, baking powder and salt and mix again.
- Mix in the chopped green onions.
- Pour into a greased 8 inch glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.
