Ingredients
2 lbs ground beef Butcher Box, organic, grass-fed
1 cup onion diced
2 cloves garlic minced
2 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
chili powder optional
1 cups salsa
2 cups cheddar cheese Mexican-style, shredded
Cornbread Recipe
4 eggs
1 ¼ cups heavy cream or unsweet coconut milk
½ cup butter softened
1 cup coconut flour 107 g
½ teaspoon salt
¼ teaspoon clear liquid stevia
1 teaspoon baking soda
1 teaspoon corn extract
½ cup cheddar cheese
Instructions
Cook the ground beef in a large skillet with the onion and garlic until no longer pink.
Add the cumin, salt, pepper, salsa and chili powder if using. Stir together. Set aside.
Preheat the oven to 425 degrees F while you make the cornbread.
Add all the cornbread ingredients to a stand mixer and blend until well combined.
Grease a 9 by 13 baking dish and spread a thin layer, about one third of the cornbread mixture over the bottom of dish.
Pour the ground beef mixture over the cornbread layer. Sprinkle 1 cup of the shredded cheese over the meat.
Spread the remaining cornbread mixture over the meat and top with remaining shredded cheese.
Cover and bake for 15 minutes. Remove cover and bake an additional 15 minutes.
Remove from oven and allow to cool slightly for about 10 minutes before serving.
Enjoy with toppings: sour cream, jalapenos, salsa, cheese, olives
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