Heat a 10" cast iron skillet over low heat with the bacon fat in it. Sauté the onion until it is soft. Add the ground meat and mix it with the onion while it cooks.
Once there is no pink showing in the ground meat, crush the garlic into the meat and add the spices, pepper, and salsa. Stir to combine and allow the mixture to simmer until it is thick. Add the tapioca flour once you have finished making the cornbread topping.
While the meat is simmering, prepare your cornbread topping. Preheat the oven to 375°F. Melt the butter and add the rest of the ingredients. Stir to combine. Set aside until the meat is done simmering.
Gently flatten the meat mixture out in the cast iron skillet or transfer it to an oiled 9" pie plate. Sprinkle on the cheese. Spread the cornbread topping over the cheese. Bake the pie for 15-20 minutes. The edges of the cornbread should be lightly browned.
Let the pie set for 5-10 minutes before slicing and serving!