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Preheat the oven to 325F.
In a 10-inch oven-proof skillet set over medium heat, brown the ground beef with a little salt and pepper until mostly cooked through, breaking up any clumps with the back of a wooden spoon. Stir in the the taco seasoning, chili powder, and jalapeno.
In a small bowl, whisk the tomato paste with the water until well combined. Pour over the beef and stir in, then remove from heat. Sprinkle with the shredded cheese.
In a large bowl, whisk the coconut flour, almond flour, baking powder, and salt. Stir in the eggs, butter, and cornbread flavor until well combined.
Add the water a little a time until the batter is thick but spreadable.
Dollop the batter over the beef in the pan. Use a knife or an offset spatula to spread over the top and to the edges.
Bake 30 to 40 minutes, or until the edges are golden brown and the top is firm to the touch. Remove and let cool 10 minutes before serving.