Keto Chile Relleno Casserole {a Keto, Paleo, GAPS, egg-free Mexican Dinner Casserole}

Keto Chile Relleno Casserole

Keto Chile Relleno Casserole~ a Keto, Paleo, GAPS, Mexican Dinner Casserole; easy!

Keto Chile Relleno Casserole {a Keto, Paleo, GAPS, egg-free Mexican Dinner Casserole}

Servings: 8 servings

Author: Megan

Ingredients

2 pounds ground beef preferably pasture-raised
3 small onions diced, or 2 large (OR less, for stricter Keto, depending on personal preference)
1 cup water filtered
14 ounces (or about 1-1/2 cups) red salsa fresh pico de gallo or jarred, (homemade or store-bought)
8 ounces cheese grated (aged cheddar)
8 ounces whole green chilies canned, cut along one line and opened so they can be splayed
8 ounces diced green chilies canned
1 7-ounce jar tomato paste
2 teaspoons sea salt
2 Tablespoons psyllium husk powder (NOT husks, see link below); for Paleo version use 2/3 cup cassava flour; for GAPS version/Keto variation use 1/3 cup coconut flour
1 Tablespoon apple cider vinegar or 1 teaspoon cream of tartar
2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon baking soda, sifted
fresh cilantro, minced, for garnish
freshly ground pepper to taste

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.

Recipe Notes

Find psyllium husk powder here.