This is a grain-free spin on the classic cowboy casserole. Using corn-free cornbread as the topping, and perfectly seasoned ground beef mixed with sauteéd veggies as the base. This will quickly become a family favorite.
Course: Main Course
2lbGrass-Fed Ground Beef
2Bell Peppersany color, diced
3Plum Tomatoesor one big Tomato, seeded and diced
1small canDiced Green Chilesoptional
1batchPaleo Cornbreadleave out the honey
Preheat the oven to 350°F.
In a large oven-safe skillet (preferably cast-iron), brown the beef completely, breaking up with the back of a wooden spoon. Remove the beef with a slotted spoon to a bowl and set aside.
In the same skillet you cooked the beef, add the olive oil (if there is not enough fat left over from the beef), then add the onions and peppers and stir-fry until translucent and fragrant, about 10 minutes.
Add the beef back into the skillet, along with ¾ of the olives and all of the tomatoes.
Combine the arrowroot starch and the Taco Seasoning then pour into the skillet and stir to combine everything.
Pour the prepared Cornbread batter over everything in the baking dish. Spread to cover evenly, all the way to the edges. Top with the remaining sliced olives and diced green chiles, if desired. I like to add the chiles to only half of the skillet so there is a mild side available.
Bake in the preheated oven for 35 minutes, or until cornbread is completely cooked through.
Serve with a dollop of grass-fed sour cream (for primal, not paleo).
NOTE about quantity: This makes a lot of food, enough for our family of 5 plus leftovers. Cut in half if you don't need that much.