Mexican Cornbread

1 1/2  lb ground beef and liver, combined
1 T chili powder
1 T cumin
1 T dried onions
1 tsp garlic salt
1/4 tsp garlic powder
1 can diced tomatoes
1 tsp coconut oil
1 bell pepper chopped
1/2 C cheddar cheese
1/2 C golden flax meal
1/2 C almond meal
2 tsp baking powder
1/2 tsp salt
4 eggs
1/2 C shredded cheese
1 T oil

1. Brown beef. Stir in seasonings and drained diced  tomatoes.

2. Place the beef in a baking dish. Slice and saute the bell peppers and layer over top of the beef in the pan. Top with 1/2C shredded cheese.

3. Combine almond meal, flax meal, baking powder and salt in a medium bowl.

4. Add the eggs cheese and oil. Stir until no large clumps remain. Spread over meat in dish until it covers it smoothly.

5. Bake at 350 for 35-45 minutes until batter is set and lightly browned. Let rest for about 5-10 minutes before serving.

Servings: 6