Chili relleno casserole

(from eve4031’s recipe box)

Source: Eat Beautiful

Categories: beef, main dish, paleo


  • 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


  1. Preheat oven to 375 degrees.

  2. In medium 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.

  4. 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.

  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.

  9. Serve with sour cream and cilantro.

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