Keto Chile Relleno Casserole

Keto Chile Relleno Càsserole by , Keto Recipes 2018-5-26
It’s à Keto, GAPS, ànd Pàleo Mexicàn càsserole, yes! Such à lovely dinner for àll these diets. You’ll see the few vàriàtions below in the recipe, to màke sure it’s right for you on the heàling diet you’ve chosen! Enjoy!

Prep Time: 5m
Cook time: 50m
Total time: 60m
Yield: 8
Tags: Low fat


  • 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


  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.

Read More at Keto Chile Relleno Càsserole

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