Tex-Mex Casserole

I am always looking for new ways to prepare my extra stores of grass-fed ground beef.  I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping.  This would be a great dish for a potluck as well.  It is also very versatile 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.

Advanced & Core Plan

Serves 4-6 depending on serving size

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1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs 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-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water

OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Raw Cheese
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 degrees or until cornbread is browned around the edges.

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