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

Megan Uncategorized Leave a Comment

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Keto Chile Relleno Casserole {a Keto, Paleo, GAPS, egg-free Mexican Dinner Casserole}
Yum
Print Recipe
Servings
8 servings
Servings
8 servings
Keto Chile Relleno Casserole {a Keto, Paleo, GAPS, egg-free Mexican Dinner Casserole}
Yum
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease a large casserole dish, like a 9" by 13".
  2. In medium size bowl combine salsa, tomato paste and cumin, stirring well. Measure out 1 cup. Set aside.
  3. Combine in small bowl: psyllium husk powder, baking soda and optional cream of tartar. Set aside.
  4. 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.
  5. Add the psyllium husk powder mixture to the large mixing bowl, and stir well again.
  6. Spread meat mixture into greased casserole. Top with remaining salsa. Lay whole green chilies (spread out) over the surface.
  7. Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over. Remove from oven.
  8. 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).
  9. Serve with salad, sour cream and olives. Top with fresh cilantro.
Recipe Notes

Find psyllium husk powder here.

Share this Recipe