Chile Relleno Casserole

Chile Relleno Casserole

1 hour 5 minutes
Calories 460kcal


  • 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)


  • 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.

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