Hatch Chile Mexican Casserole

PREP 15 mins
COOK 10 mins
TOTAL 25 mins
SERVES 4

INGREDIENTS :

  • 16 large hatch chiles. roasted and peeled* (check notes section on how to roast hatch chiles before moving on with the rest of the recipe)
  • 1 pound ground beef
  • 1 white onion, diced
  • 1 jalapeño, seeds removed and diced
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 2 tablespoons hot sauce
  • 1 (14 ounce) can diced tomatoes
  • kerrygold grass fed cheese, to garnish (optional)
  • coconut oil, to grease pans
  • 2 avocados
  • handful of cilantro
  • juice of 1 lime
  • juice of 1 lemon
  • 2 teaspoons olive oil
  • pinch of cumin
  • salt, to taste

DIRECTIONS :

  1. Roast and peel hatch chiles*
  2. Preheat oven to 350 degrees.
  3. Add ground beef to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalapeño, cumin, oregano, paprika, cayenne pepper, and salt and pepper.
  4. Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low for 3-5 minutes.
  5. Once meat is cooked through, grab out individual baking dishes to create the casseroles with. If you don't have individual baking dishes, you can use a bread pan to create the casserole.
  6. Grease each individual baking dish (I used four) then begin the layers. Lie 2 hatch chiles flat, then top with ground beef mixture, cheese (if you are eating dairy), 2 more hatch chiles, ground beef and more cheese. Repeat with other individual baking dishes.
  7. Place in oven and bake until cheese is melted, about 10 minutes.
  8. While casseroles bake, add avocados, cilantro, lime, lemon, olive oil, cumin and salt to a food processor and puree until smooth.
  9. Top casseroles with avocado puree.

by

INGREDIENTS :

  • 16 large hatch chiles. roasted and peeled* (check notes section on how to roast hatch chiles before moving on with the rest of the recipe)
  • 1 pound ground beef
  • 1 white onion, diced
  • 1 jalapeño, seeds removed and diced
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 2 tablespoons hot sauce
  • 1 (14 ounce) can diced tomatoes
  • kerrygold grass fed cheese, to garnish (optional)
  • coconut oil, to grease pans
  • 2 avocados
  • handful of cilantro
  • juice of 1 lime
  • juice of 1 lemon
  • 2 teaspoons olive oil
  • pinch of cumin
  • salt, to taste

DIRECTIONS :

  1. Roast and peel hatch chiles*
  2. Preheat oven to 350 degrees.
  3. Add ground beef to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalapeño, cumin, oregano, paprika, cayenne pepper, and salt and pepper.
  4. Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low for 3-5 minutes.
  5. Once meat is cooked through, grab out individual baking dishes to create the casseroles with. If you don't have individual baking dishes, you can use a bread pan to create the casserole.
  6. Grease each individual baking dish (I used four) then begin the layers. Lie 2 hatch chiles flat, then top with ground beef mixture, cheese (if you are eating dairy), 2 more hatch chiles, ground beef and more cheese. Repeat with other individual baking dishes.
  7. Place in oven and bake until cheese is melted, about 10 minutes.
  8. While casseroles bake, add avocados, cilantro, lime, lemon, olive oil, cumin and salt to a food processor and puree until smooth.
  9. Top casseroles with avocado puree.

by

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