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Growing up close to Mexico meant having authentic Mexican cooking in our home, as a way of life. It meant holding poblanos over the gas flame to char them, boiling nopalitos and mixing them with tomatoes, raw onion and cilantro, it meant albondigas soup. (It never meant an easy Keto, Paleo, GAPS Mexican dinner casserole, by the way; but we’re getting there!)
It meant chili rellenos on Friday nights.
Some were stuffed with meat, and some cheese. They were spicy and refined, silky and rich, surrounded by a bath of unadorned, smooth, hot tomato sauce. They were my dad’s favorite Mexican food. And they felt at once mysterious/other and like home.
Chile Relleno Casserole
Canned green chilies are one of the few prepared foods I still buy. For a busy mom that would NEVER at this stage in my life roast poblanos, their flavor brings me back to the comfort foods with which I grew up. This casserole is spicy, by the way, so get mild chilies and mild salsa if you don’t want heat.
It has all the classic elements of an old favorite, but in casserole form– which means an easy assembly; it can be made ahead of time if that’s helpful; it has a quick kitchen clean-up; then pop it in the oven. I love casseroles! They’re down home, yet special.
Serve topped with sour cream, fresh cilantro and olives.
Keto, GAPS, Paleo, egg-free Mexican casserole~
It’s a Keto, GAPS, and Paleo Mexican casserole, yes! Such a lovely dinner for all these diets. You’ll see the few variations below in the recipe, to make sure it’s right for you on the healing diet you’ve chosen! Enjoy!
- 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
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Preheat oven to 375 degrees Fahrenheit. Grease a large casserole dish, like a 9" by 13".
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In medium size bowl combine salsa, tomato paste and cumin, stirring well. Measure out 1 cup. Set aside.
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Combine in small bowl: psyllium husk powder, baking soda and optional cream of tartar. Set aside.
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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.
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Add the psyllium husk powder mixture to the large mixing bowl, and stir well again.
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Spread meat mixture into greased casserole. Top with remaining salsa. Lay whole green chilies (spread out) over the surface.
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Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over. Remove from oven.
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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).
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Serve with salad, sour cream and olives. Top with fresh cilantro.
Find psyllium husk powder here.
It’s an easy and delicious dinner! Are you ready to make this?
Comments 44
My husband loves Mexican foods! Living in Canada meaning we don’t eat much Mexican and there are fewer Mexican restaurants to go to. I would love to try cooking authentic Mexican at home!
Oh I hope you get to, what fun. xo
This casserole looks so good!! And this tie of year, one can never have enough casseroles! Will definitely try it!
SO true. Yay for casseroles in the middle of winter!
I think I just found my Wednesday dinner plans! Yuuuummmy!
Yay!!
Mexican food is my absolute favorite and this looks fantastic!
Yay Jean!! Thank you!
I am now a true fan! Not only does this casserole look amazzzing, but most importantly it is Keto! I can’t wait to make this for SuperBowl. I am sure it will be a huge hit .
Aw, I love that idea!! Especially because it’s super good scooped up with pork rind chips and dipped in sour cream too! Such a fun SuperBowl meal or appetizer idea! 🙂 Thanks for your generous, kind words! 🙂
Swoon! Oh how I would love to be at your dinner table. This looks absolutely delicious Megan. Such a special recipe.
Thank you, Love!! Wish you could be, what a fun and lovely meal that would be!! 🙂
I adore Chile Rellenos! This keto version sounds fabulous!
Yay and thanks, Cynthia!
Drooling! I love how simple casseroles are too…just throw them in the oven and they somehow work out perfectly every time. This is such a unique idea and much more exciting than my usual casseroles!
Thanks, Monique! So true, casseroles are the best. As the cook I LOVE getting the kitchen cleaned up once the dish is in the oven, *before dinner. 🙂
I am a sucker for melty cheese…drool!
Hehe, me too! 😉
How can it be keto with much onion? Do you have the carb
info?
I have a note there, to add as much or as little onion as meets your personal dietary goals. For folks on GAPS the onions are fine. You can entirely omit them for strict Keto, and the casserole is still great; they’re not needed. Thanks for the great question!
Easy Prep Ahead Meal Plans @ 20 Dishes
Keto diet + Mexico Food…it cant get any better than that. I will be making this soon.
So glad to hear it!
Omg! I eat keto so this is amazing! There’s barely any Mexican food in Japan so will definitely try this recipe!
I’m so glad; enjoy!! 🙂
I love the idea of making it into a casserole! It makes it possible eat special meals like this more often!
Yes, so true; otherwise it’s too time intensive with a busy life! Thank you!
Such a great casserole idea! I love mexican food, definitely tucking this guy away to try!
Wonderful!
Oh holy moly THIS IS THE STUFF OF MY DREAMS. Looks amazing!!
Ha, YAY!! Me too, especially with sour cream on top! 😉 Thank you!
Wow this looks incredible! You’ve got me thinking about poblanos over a fire and I’m drooling. What a lovely food upbringing you’ve got to work from!
Thank you, Leslie-Anne! I do love those food memories! xo
Always like a new twist on traditional foods. Looks delicious too!
Thank you!
Do we brown the ground beef beforehand or mix it in while raw?
Hi Leslie, mix it raw! One less step. 🙂
what is the purpose of the psylium husk powder? can it be omitted?
Hi Lori, you can use the *coconut flour option* instead, if you prefer. See the recipe; it gives it as an alternative. 🙂 The powder or flour binds the casserole together and helps it to be light, because it gives it rise when it bakes. Don’t omit it entirely. 🙂
What is the nutritional values for a single serving of this?
Author
Hi David, I may at some point be able to upgrade so I have that feature, but I don’t currently have that information.
Hi, do you think this would freeze well?
Author
Hi Jennifer, it’s hard to say. I don’t typically freeze egg-based casseroles because the eggs change. All the cheese and fat would make it work, but it may not stay just the same upon reheating.
Can you sub almond flour for the coconut flour? If so, same measurements?
Author
Hi Shelley, yes, you can sub in almond flour. But I would go with the 2/3 cup measurement designated for the Paleo cassava flour option. (Coconut flour uses less because it functions differently in the recipe, not a 1:1 conversion to almond flour.)