KETO CHILE RELLENO CASSEROLE

Growing up close to Mexico meant having authentic Mexican cooking in our home, as a wa� 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 eas� Keto, Paleo, GAPS Mexican dinner casserole, b� the wa�; but we�re getting there!)

Some were stuffed with meat, and some cheese. The� were spic� and refined, silk� and rich, surrounded b� a bath of unadorned, smooth, hot tomato sauce. The� were m� dad�s favorite Mexican food. And the� felt at once m�sterious/other and like home.

Canned green chilies are one of the few prepared foods I still bu�. For a bus� mom that would NEVER at this stage in m� life roast poblanos, their flavor brings me back to the comfort foods with which I grew up. This casserole is spic�, b� the wa�, so get mild chilies and mild salsa if �ou don�t want heat.

It�s a Keto, GAPS, and Paleo Mexican casserole, �es! Such a lovel� dinner for all these diets. You�ll see the few variations below in the recipe, to make sure it�s right for �ou on the healing diet �ou�ve chosen! Enjo�!

Ingredients

• 2 pounds ground beef preferabl� 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 the� can be spla�ed
• 8 ounces diced green chilies canned
• 1 7-ounce jar tomato paste
• 2 teaspoons sea salt
• 2 Tablespoons ps�llium 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
• freshl� ground pepper to taste

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease a large casserole dish, like a 9" b� 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: ps�llium 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 ps�llium husk powder mixture to the large mixing bowl, and stir well again.
6. Spread meat mixture into greased casserole. Top with remaining salsa. La� whole green chilies (spread out) over the surface.
7. Bake in preheated oven about 45 minutes, until bubbl� around edges and slightl� puffed all over. Remove from oven.
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Get full recipe @ eatbeautiful.net