Low Carb Enchilada Casserole
Satisfy your craving for bold, Mexican-inspired flavors with this Low Carb Enchilada Casserole! Packed with seasoned ground beef, vibrant bell peppers, and zesty green chilies, this layered dish delivers all the comforting richness of traditional enchiladas without the carb-heavy tortillas. Low-carb tortillas and gooey layers of melted cheddar cheese create the perfect base for mouthwatering enchilada flavors, all baked to bubbly, golden perfection. With a prep time of just 20 minutes and a straightforward layering technique, this casserole is as easy to make as it is delicious. Ideal for keto enthusiasts or anyone seeking a wholesome, flavor-packed spin on a classic, this dish is finished with a sprinkle of fresh cilantro for a burst of brightness. Serve it warm and enjoy a low-carb meal that feels indulgent yet guilt-free!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 medium Bell peppers, chopped (red and green)
- 4 ounces Canned green chilies
- 14.5 ounces Canned diced tomatoes
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 sheets Low-carb tortillas
- 2 cups Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. This should take around 10 minutes.
Add the bell peppers to the beef mixture and cook for another 5 minutes until softened.
Stir in the canned green chilies, diced tomatoes, chili powder, ground cumin, paprika, salt, and black pepper. Let it simmer for 5-7 minutes, stirring occasionally, until the flavors are well combined.
Remove the skillet from heat and set aside.
Lightly grease a 9x13-inch casserole dish. Lay 2 low-carb tortillas at the bottom of the dish, making sure they cover the entire base.
Spread one-third of the beef mixture over the tortillas, followed by a layer of one-third of the shredded cheddar cheese.
Repeat the layers two more times: tortillas, beef mixture, and cheese, ending with a layer of cheese on top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the casserole from the oven and let it cool for 5 minutes.
Sprinkle the chopped cilantro on top of the casserole before serving. Serve warm.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 5953 mg | 259% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 31.9 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2482 mg | 191% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3261 mg | 69% | |
*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.
