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Tex-Mex Casserole with Corn-less Bread Topping

A casserole is an easy-to-make, great dish to bring to a potluck or social event. The Tex-Mex Casserole with Corn-less Bread Topping is versatile, too, 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. This recipe is by Dr. Rosie Main.

Tex-Mex Casserole with Corn-less Bread Topping


  • 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 lb 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 oz) can diced tomatoes, with their juices
  • 1 c tomato sauce or tomato puree
  • Approximately 2 c chopped kale leaves or baby spinach
  • 1 can sliced black olives, (save a handful for topping)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tsp arrowroot powder + ¼ cup filtered water
  • Sliced green onions
  • Salsa
  • Avocado
  • Raw Cheese
  • 1 c almond flour
  • ¾ tsp baking powder
  • ½ tsp sea salt
  • 2 large organic eggs
  • 2 tbsp butter, softened
  • ¼ c grass-fed plain yogurt or full fat coconut milk
  • 2 green onions, chopped
  • 1 jalapeño, seeded and chopped


  2. Brown the grass-fed ground beef with the onions, zucchini, garlic, and bell pepper.
  3. Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl.
  4. When beef is browned and vegetables are softened, drain any excess grease from the pan.
  5. Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans.
  6. Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
  7. Transfer the mixture to a large cast iron pan or glass baking dish.
  8. Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.
  10. Preheat oven to 350 degrees.
  11. In a bowl, mix yogurt or coconut milk, softened butter and eggs.
  12. Add the almond flour, baking powder and salt and mix again.
  13. Mix in the chopped green onions.
  14. Pour into a greased 8 inch glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.