I happen to love Mexican food, in fact, I often crave it! There’s nothing better than spicy, cheesy, gooey, delicious concoctions. Unfortunately, there’s not a lot of traditional Mexican food that falls into the Paleo category so I’m making it my mission to provide us addicts with some tasty Paleo options and this Chile Relleno Casserole definitely doesn’t disappoint!
Here are the ingredients:
3 lbs lean ground beef
1 large onion, diced
2 jalapenos, seeds removed, diced
3 cloves garlic, minced
4 small cans roasted whole green chiles (my store only had the small cans, but I now they come in large cans as well)
Seasonings – garlic salt, oregano, cumin, black pepper, cayenne pepper
Chopped green onion for the top
Here’s the method:
In a large pan, saute your onions, garlic and jalapeno until soft in a little bacon fat, or whatever oil/fat you like to use.
Add the ground beef and saute until browned. Drain the fat off. Season the meat really well with garlic salt, black pepper, cumin, oregano, cayenne pepper and whatever else you like on there.
Meanwhile, coat a large casserole with non-stick spray or fat so it makes it easier to get the goodness out later.
Cut your whole green chiles in half lengthwise and lay them down in the bottom of the pan to make a layer. Now add a layer of meat…then another layer of meat and finish with a layer of chiles on top. Let that hang out for a few minutes while you prep the eggs.
Crack them all into a mixing bowl, add seasonings (same as above), about a 1/2 cup of water and beat them really well.
Pour the egg mixture over the meat/chile casserole and then top with chopped green onions.
Bake at 350 for about an hour, or until a knife stuck in the center comes out clean. Enjoy!!!