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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.
Cook Time 50 mins
Course Main Course
Cuisine Tex-Mex
Servings 8 servings



  • 1 tbsp chili powder
  • tsp ground cumin
  • 1 tsp sweet paprika smoked
  • ½ tsp cayenne pepper more to taste, if desired
  • 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


  • Sliced green onions
  • Salsa
  • Avocado
  • Raw Cheese


  • 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


  • 2 green onions chopped
  • 1 jalapeño seeded and chopped



  • 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.


  • 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.