Mexican Cornbread Casserole

MEXICAN CORNBREAD CASSEROLE

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 50 minutes

 Servings 10

 Calories 528 kcal

 Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 lbs ground beef Butcher Box, organic, grass-fed
• 1 cup onion diced
• 2 cloves garlic minced
• 2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• chili powder optional
• 1 1/2 cups homemade salsa (trader Joes organic salsa)
• 2 cups cheddar cheese Mexican-style, shredded

Cornbread Recipe

• 4 eggs
• 1 1/5 cups milk or cream (I would use canned coconut milk)
• 1/2 cup butter softened
• 1 cup coconut flour 107 g
• 1/2 tsp salt
• 1/4 tsp clear liquid stevia
• 1 tsp baking soda
• 1 tsp corn extract (Amazon.com)
• 1/2 cup cheddar chee
• 
  
• Instructions

1. Cook the ground beef in a large skillet with the onion and garlic until no longer pink.
2. Add the cumin, salt, pepper, salsa and chili powder if using. Stir together. Set aside.
3. Preheat the oven to 425 degrees F while you make the cornbread.
4. Add all the cornbread ingredients to a stand mixer and blend until well combined. 
5. Grease a 9 by 13 baking dish and spread a thin layer, about one third of the cornbread mixture over the bottom of dish.
6. Pour the ground beef mixture over the cornbread layer. Sprinkle 1 cup of the shredded cheese over the meat.
7. Spread the remaining cornbread mixture over the meat and top with remaining shredded cheese.
8. Cover and bake for 15 minutes. Remove cover and bake an additional 15 minutes. 
9. Remove from oven and allow to cool slightly for about 10 minutes before serving. 
10. Enjoy with toppings: sour cream, jalapenos, salsa, cheese, olives

Recipe Notes

Net Carbs: 6g