Keto Chile Relleno Casserole (Paleo, Whole30, Egg-free, Gluten-free)

close-up view of chile relleno casserole being served

Keto Chile Relleno Casserole (Paleo, Whole30, Egg-free, Gluten-free)

Gluten-free Keto Chile Relleno Casserole is a cheesy comfort food casserole that's easy to assemble and delivers big on authentic Mexican flavor. Enjoy the dairy-free version, too, for Paleo and Whole30.

Course Main Course

Cuisine Mexican

Keyword casserole, chile relleno, gaps diet, gluten-free, keto, low carb, paleo, whole30

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 427kcal

Author Megan

Cost $15

Equipment

casserole dish 9"x13", or for the "meat lover's" version, use a slightly smaller and deeper casserole dish (as seen in the photos).
oven
large mixing bowl

Ingredients

14 ounces (or about 1-1/2 cups) red salsa , fresh pico de gallo or jarred (homemade or store-bought)
1 7-ounce jar tomato paste
2 teaspoons cumin
1/3 cup coconut flour ; for Paleo/fruit-free version: use 2/3 cup cassava flour, if preferred
1 teaspoon baking soda , sifted
2 pounds ground beef
3 small onions , diced, or 1 large (OR less, for stricter Keto, depending on personal preference)
1 cup water
8 ounces diced green chilies , canned (For GAPS, okay to dice green bell peppers.)
1 Tablespoon apple cider vinegar or 1 teaspoon cream of tartar
1 Tablespoon dried oregano
2 teaspoons sea salt
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 cheese , grated (aged cheddar or your favorite melting cheese); Omit for Paleo, Whole30 and dairy-free.
fresh cilantro , minced, for garnish

Instructions

Preheat oven to 375℉. Grease a large casserole dish (see notes above in Equipment section).
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 and sea salt.
Mix well.
Add the coconut flour/cassava flour mixture to the large mixing bowl, and stir well again. (This time the mixture will lighten [get fluffier] as the apple cider vinegar and baking soda react.)
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.
For dairy version: Top casserole with grated cheese. Return casserole to hot oven for 10 minutes, until cheese is well melted, but not crispy, except on the edges (it should be soft and creamy on top).
Top with fresh cilantro. Optionally, serve with salad, sour cream and olives, or other favorites.

Nutrition