Paleoish - Gluten Free Mexican Cornbread Casserole

When you want to indulge...

2 cans fat free refried beans

2 lb ground meat seasoned with taco seasoning

2 cans of corn, drained

subheading: 1 recipe of paleo cornbread mix:

1 cup Almond Flour

½ cup Coconut Flour

1 tsp Sea Salt

1 tsp Baking Soda

6 Eggs

4 Tbsp Ghee or Grass-Fed Butter melted

4 Tbsp Coconut Oil melted

4 Tbsp Honey or Maple Syrup

1 cup Unsweetened Almond Milk or Full-Fat Coconut Milk

optional toppings: salsa, sour cream, shredded cheddar cheese

Cook the ground meat in a skillet until done then add taco seasoning & salt to taste.

Cornbread: Add all the wet ingredients to the dry ingredients and blend well.

In a sprayed 9x13 pan layer refried beans, cooked meat, drained corn, then spread cornbread mix on top.

Cook at 325 degrees for 30 to 45 minutes or until toothpick comes out clean of cornbread.

Top with ghee and sprinkle with shredded cheddar cheese, sour cream, or salsa to taste.

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