Keto Chili Rellenos Casserole
A tasty and versatile dish that even non keto people love!
Servings: 9
Ingredients
- 1/2 pound ground beef 80/20 grass fed preferred
- 1/3 cup chopped onion
- 10 ounces whole chili peppers chopped if you can’t find whole
- 1 1/2 cup shredded cheddar mexican blend will work too
- 2 eggs, beaten pasture raised preferred
- 3/4 cup heavy cream
- 1/8 cup nut flour I use pecan flour instead of almond due to the high oxalate content of almonds
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375.
- Cook hamburger and onion, drain off the liquid.
- Add cumin, salt, and pepper.
- Line the bottom of a square (8x8 or 9x9) casserole dish with the chili peppers. If using whole peppers, cut a slit down one side and lay them out flat. Reserve some to add later.
- Add the meat, cheese, and the reserved chilis.
- Whisk together eggs, heavy cream, and nut flour and pour evenly over the casserole.
- Bake 30 to 40 minutes, until browning around the edges and not jiggly in the middle. Cool slightly, cut and enjoy!
Notes
Nutritional info:
Calories- 214, Fat- 19g, Carbs- 0.4g, Fiber- 0.2g, Protein- 7.9g