Ingredients

• 2 pounds ground beef , preferably pasture-raised
• 3 small onions , diced
• 1/2 cup water , filtered
• 14 ounces (or about 1-½ cups) red salsa , fresh pico de gallo or jarred
• 8 ounces cheese , grated (aged cheddar)
• 20 ounces whole green chilies , canned, cut along one line and opened so they can be splayed
• 8 ounces diced green chilies , canned
• 1 7-ounce jar tomato paste
• ⅓ cup almond flour
• 1 teaspoon cream of tartar
• 2 teaspoons sea salt
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1 teaspoon baking soda, sifted
• fresh cilantro for garnish
• freshly ground pepper to taste

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a large casserole dish, like a 9" by 13".
• In medium size bowl combine salsa, tomato paste and cumin, stirring well. Measure out 1 cup. Set aside.
• Combine in small bowl: almond flour, baking soda and cream of tartar. Set aside.
• In large mixing bowl add the following: raw beef, water, the 1 cup portion of thickened salsa, onions, diced green chilies, oregano, sea salt and pepper. Mix well.
• Add the almond flour mixture to the large mixing bowl, and stir well again.
• Spread meat mixture into greased casserole. Top with remaining salsa. Lay whole green chilies (spread out) over the surface.  Cover completely.
• Bake in preheated oven about 45 minutes, until bubbly around edges and slightly puffed all over. Remove from oven.
• Top casserole with grated cheese. Return casserole to hot oven for 10 minutes, until cheese is well melted
• Serve with sour cream and olives. Top with fresh cilantro.

Estimated nutrition per serving: Calories: 427kcal | Carbohydrates: 6g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 978mg | Potassium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 4.6mg | Calcium: 244mg | Iron: 3.1mg

Enjoy!