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Hatch Chile Mexican Casserole

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4.8 from 6 reviews

Ingredients

Scale
  • 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

Instructions

  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.

Notes

*I found my hatch chiles already roasted at Whole Foods. All I had to do was peel them. If you can’t find already roasted chiles, this is what you will need to do: 1. Prick holes in peppers with knife or fork. 2. Roast them by placing them in oven broiler for about 5-10 minutes or until the chile begin to blister. Turn the chiles over and roast again until it blisters on the other side. 3. Remove and put in ice water. 4. Once cool, peel then go forth with the rest of the recipe.

Find it online: https://paleomg.com/hatch-chile-mexican-casserole/