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Topping
4 eggs
1/4 cup melted butter
1/4 t salt
1/2 t garlic powder
1/4 t chipolte powder
1/3 cup coconut flour ( sifted)
1/4 t Baking Powder
6 ounces shredded cheese
Base
1 pound organic ground beef
1 chopped onion diced
1/2 red pepper diced
1/2 pound of chopped mushrooms
1/2 t dried chipolte powder
1/2 t cumin
2 T a pureed chipolte peppers
Mix up topping- Whip eggs, butter, spices. Combine coconut flour with baking powder and fold into egg mix. Fold in cheese
Saute veggies in a little coconut oil or olive oil. Take out and saute ground beef. Add spices and chipolte. Add back in sauted veggies. Heat until bubbling. If needed add a touch of water. Pour into casserole dish and cover with topping mix. I put it in small dabs that resembled biscuits. Bake about 15-20 minutes at 350. Keep an eye on topping to make sure it doesn't overbrown.
4 eggs
1/4 cup melted butter
1/4 t salt
1/2 t garlic powder
1/4 t chipolte powder
1/3 cup coconut flour ( sifted)
1/4 t Baking Powder
6 ounces shredded cheese
Base
1 pound organic ground beef
1 chopped onion diced
1/2 red pepper diced
1/2 pound of chopped mushrooms
1/2 t dried chipolte powder
1/2 t cumin
2 T a pureed chipolte peppers
Mix up topping- Whip eggs, butter, spices. Combine coconut flour with baking powder and fold into egg mix. Fold in cheese
Saute veggies in a little coconut oil or olive oil. Take out and saute ground beef. Add spices and chipolte. Add back in sauted veggies. Heat until bubbling. If needed add a touch of water. Pour into casserole dish and cover with topping mix. I put it in small dabs that resembled biscuits. Bake about 15-20 minutes at 350. Keep an eye on topping to make sure it doesn't overbrown.
