Chile Relleno Casserole
Calories 460kcal
Ingredients
- 2 pounds ground beef (preferably pasture-raised)
- 3 small onion (preferably pasture-raised)
- 1 cup water (preferably pasture-raised)
- 14 ounces salsa (preferably pasture-raised)
- 8 ounces cheese (preferably pasture-raised)
- 8 ounces green chilies (preferably pasture-raised)
- 8 ounces diced green chilies (preferably pasture-raised)
- 7 ounces tomato paste
- 2 teaspoons sea salt
- 2 tablespoons psyllium husks
- 1/3 cup coconut flour
- 1 tablespoon apple cider vinegar (preferably pasture-raised)
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon baking soda (preferably pasture-raised)
- fresh cilantro (preferably pasture-raised)
- freshly ground pepper (preferably pasture-raised)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a large casserole dish, like a 9" by 13".
- In medium size bowl combine salsa, tomato paste and cumin, stirring well.
- Measure out 1 cup.
- Set aside.
- Combine in small bowl: psyllium husk powder, baking soda and optional cream of tartar.
- Set aside.
- In large mixing bowl add the following: beef, water, the 1 cup portion of thickened salsa, onions, diced green chilies, apple cider vinegar, oregano, sea salt and pepper.
- Mix well.
- Add the psyllium husk powder mixture to the large mixing bowl, and stir well again.
- Spread meat mixture into greased casserole.
- Top with remaining salsa.
- Lay whole green chilies (spread out) over the surface.
- Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over.
- Remove from oven.
- Top casserole with grated cheese.
- Return casserole to hot oven for 10 minutes, until cheese is well melted, but not crispy (it should be soft and creamy on top).
- Serve with salad, sour cream and olives.
- Top with fresh cilantro
Originally posted 2019-02-20 18:45:21.
