I am sorry this isn’t the best picture. I promise you it tastes much better (from what I have been told) than it looks. Admittedly, sometimes I do cook for kid appeal and this dinner was one of those times. I will provide the steps for the paleo version and the not so paleo version that I made too.
Chili Casserole – Inspired by Primal Cravings
Prep Time – 15 minutes
Cook Time – 15 minutes
Servings – about 8
2 pounds of ground meat (turkey or beef, I used grass-fed beef)
- 1 – 2 tubs/bags of plantain chips OR 1 – 2 bags of tortilla chips (that is what I used)
- 1 14 ounce can organic tomato sauce
- 1 small can diced chilies
- 2 tbsp. chili powder
- 2 tsp. cumin powder – I forgot mine so used 2 tsp. of Penzey’s Southwest seasoning, which was a great substitute
- Chopped scallions (optional, I forgot them)
- 1 tbsp. garlic infused olive oil
- A few drops of Sriracha sauce
- Shredded cheddar cheese (I used a jack/cheddar combo)
- Salt and pepper to taste
- Pre-heat the oven to 350 degrees.
- Coat a large pyrex dish or casserole pan with coconut oil or non-stick cooking spray.
- Warm olive oil in a large skillet.
- Add ground meat and cook until mostly done (you should still see pink).
- Then add tomato sauce and chilies, stir well.
- Then add spices and stir.
- Finally, add scallions and Sriracha.
- Make sure to taste a little bit to check seasonings.
- Crush the plantain chips or tortilla chips in the bottom of the dish making sure it is well covered.
- Spread chili mixture on top of chips, covering it evenly.
- Sprinkle shredded cheese on top if desired.
- Bake in oven about 15 minutes.
- Serve with salsa and sour cream if you want.
After dinner, we had dessert #1, totally paleo.
Followed by dessert #2, totally on Winter vacation.