This takeoff of my Pizza Casserole recipe gave me my easy enchilada fix! I used to make paleo enchiladas with egg crepes as tortillas, but boy that was a lot of work! I thought that maybe I could make an enchilada casserole with an enchilada filling instead of my original pizza filling. Julia pronounced it “really good”, Clint had like four pieces, and Mom raved! Hope you enjoy it as much as we did!
Paleo Mexican Casserole
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Main
Yield: 5-6 servings
Ingredients
- ground beef - 2 pounds
- garlic - 3 cloves, minced
- black olives - ⅔ cup sliced
- canned tomato sauce - 15 oz.
- chili powder - 3-1/2 tablespoons
- ground cumin - 1-1/2 teaspoons
- onion powder - 1 teaspoon
- eggs - 3, separated
- cream of tartar - pinch
- cream cheese - 3 oz.,. not softened
- cheddar cheese - 1 cup grated
- sour cream - for garnish
- diced chives or scallions - for garnish
Instructions
- In a large skillet, brown beef. Drain off some of the grease if needed. Add garlic and olives and saute a couple minutes. Stir in tomato sauce, chili powder, cumin and onion powder. Bring to a simmer and remove from heat. Pour into a greased 9x13 inch glass baking dish. In a large metal bowl, use an electric hand mixer to beat egg whites with cream of tarter until stiff. In another bowl, beat together cream cheese and egg yolks until smooth. Fold this mixture into the egg whites. Spread the batter over the ground beef filling. Bake, uncovered, at 300 degrees F for 40 minutes, or until golden. Sprinkle with cheese. Broil just a couple minutes, until crispy but not burnt (watch closely!)
