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

Keto Chile Relleno Casserole is a cheesy comfort food casserole that's easy to assemble and delivers big on authentic Mexican flavor.

Course Main Course

Cuisine Mexican

Keyword casserole, chile relleno, keto, low carb

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 427kcal

Author Megan

Cost $15

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 (For GAPS, okay to roast green bell peppers.)
8 ounces diced green chilies , canned (For GAPS, okay to dice green bell peppers.)
1 7-ounce jar tomato paste
1/3 cup coconut flour ; for Paleo/fruit-free version 2/3 cup cassava flour also works
1 Tablespoon apple cider vinegar or 1 teaspoon cream of tartar
2 teaspoons sea salt
2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon baking soda , sifted
fresh cilantro , minced, for garnish
freshly ground pepper to taste

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: coconut flour, baking soda and optional cream of tartar. Set aside.
In large mixing bowl add the following: raw 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 coconut flour 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.