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.
Course Main Course
Cuisine Tex-Mex
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
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.