Mexican Cornbread Casserole (Low Carb, Gluten Free)
Servings 12 servings
Calories 514kcal
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
Notes
Net Carbs: 5g
This recipe was first published in October 2017 and updated with video and reposted in March 2019.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 9g | Protein: 22g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 153mg | Sodium: 757mg | Potassium: 334mg | Fiber: 4g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1.6mg | Calcium: 207mg | Iron: 2.2mg