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5 from 50 votes

Chile Relleno Casserole

1 hour 5 minutes
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