Keto Enchilada Casserole
Indulge in the bold flavors of this Keto Enchilada Casserole, a low-carb twist on the classic Tex-Mex favorite. Packed with seasoned ground beef, fresh zucchini slices in place of tortillas, and a rich, keto-friendly enchilada sauce, this casserole is layered to perfection and topped with gooey melted Mexican blend cheese for ultimate comfort food satisfaction. Aromatic spices like cumin and chili powder infuse the dish with warmth, while a garnish of fresh cilantro adds a bright, zesty finish. Quick to prepare and oven-baked to bubbly, golden goodness, this one-pan meal is ideal for family dinners or meal prepping. With just 15 minutes of prep time and 45 minutes of cooking, it delivers big flavor while keeping your carb count low—perfect for keto enthusiasts and anyone craving a wholesome, hearty meal!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 small, chopped Onion
- 2 minced Garlic cloves
- 1 diced Red bell pepper
- 1 tsp Cumin
- 2 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups, shredded Mexican blend cheese
- 1.5 cups, keto-friendly Enchilada sauce
- 2 sliced thin Zucchini
- 0.25 cup, chopped Cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes.
Add minced garlic and diced red bell pepper to the skillet and sauté for another 2 minutes until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Once the beef is cooked through, sprinkle in cumin, chili powder, salt, and black pepper. Stir well to combine and then remove from heat.
Slice zucchini thinly into rounds, ideally using a mandolin for even slices.
In a 9x13 inch (23x33 cm) baking dish, start by spreading a thin layer of enchilada sauce at the bottom of the dish.
Layer half of the zucchini slices over the sauce.
Spread half of the beef mixture over the zucchini slices, followed by a layer of half of the shredded Mexican blend cheese.
Repeat the layers: another layer of zucchini slices, followed by the remaining beef mixture, and topped with remaining cheese.
Pour the remaining enchilada sauce evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is golden brown.
Let the casserole sit for 5 minutes to set a bit, then garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 6686 mg | 291% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 19.3 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1742 mg | 134% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2249 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
