Categories: beef, main dish, paleo
Ingredients
- 2 lb. ground beef
- 3 small onions diced
- 1 c. water
- 14 ounces salsa
- 8 ounces cheese grated
- 8 ounces whole green chilies canned
- 8 ounces diced green chilies canned
- 1 7-ounce jar tomato paste
- 2 tsp salt
- 2 T psyllium husk powder
- 1 T apple cider vinegar
- 2 tsp dried oregano
- 2 tsp cumin
- 1 tsp baking soda
- fresh cilantro
Directions
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Preheat oven to 375 degrees.
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In medium bowl, combine salsa, tomato paste and cumin, stirring well. Measure out 1 cup. Set aside.
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Combine in small bowl: psyllium husk powder, baking soda.
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In large mixing bowl add beef, water, the 1 cup portion of thickened salsa, onions, diced green chilies, apple cider vinegar, oregano, sea salt and pepper. Mix well.
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Add the psyllium husk powder mixture to the large mixing bowl, and stir well again.
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Spread meat mixture into greased casserole. Top with remaining salsa. Lay whole green chilies (spread out) over the surface.
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Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over. Remove from oven.
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Top casserole with grated cheese. Return casserole to hot oven for 10 minutes, until cheese is well melted, but not crispy.
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Serve with sour cream and cilantro.