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Mexican Coenbread Casserole Taco Bake Recipe

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This recipe for Mexican Coenbread Casserole Taco Bake is from Vickery United Methodist Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
1 tbsp homemade taco seasoning (see condiments)
2 tbs[ tomato paste
½ c beef broth
salt and pepper to taste
1 c cheddar cheese, shredded (to top casserole before serving)
1 c mozzarella cheese (shredded (may also use cheddar, Monterrey jack, or pepper jack))
2 c almond flour
2 oz. cream cheese (softened in microwave)
3 lg eggs
1 tsp baking powder
Directions:
Directions:
In a cold pan, set over medium heat, break up and cook ground beef until very fine. Add the taco seasoning, tomato paste, and beef broth, cooking until much of the liquid is absorbed. Taste and adjust seasonings per your liking and allow to cool slightly. Preheat oven to 350º. Liberally butter or oil a 10 in. cast iron skillet. Place cheeses, eggs, almond flour, baking powder in a food processor. Process until a thick batter forms. Spoon batter into preheated cast iron skillet and gently spread evenly to the sides of the pan. Top the batter with the taco meat and bake 35-40 minutes. Add the cup of cheddar cheese and return to the oven until melted. Let the taco bake cool 5-10 minutes before serving. Serve with sour cream, salsa, tomatoes, or crisp salad.

 

 

 

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