Caveboy Casserole

By sandycon

Ingredients

• 2 lb Grass-Fed Ground Beef
• 2 batches Taco Seasoning (recipe at the bottom of the post)
• 3 tsp Arrowroot Starch
• 1 Tbsp Olive Oil (optional)
• 1 large Yellow Onion, diced
• 2 Bell Peppers (any color), diced
• 3 Plum Tomatoes (or one big Tomato), seeded and diced
• 1 can Black Olives, sliced
• 1 small can Diced Green Chiles (optional)
• 1 batch Paleo Cornbread (leave out the honey)

Details

Servings 6
Preparation time 20mins
Cooking time 55mins
Adapted from ourpaleolife.com

Preparation

Step 1

Preheat the oven to 350F.
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).