This casserole features ground beef seasoned with chili powder, cumin, and smoked paprika, layered with a savory, sugar-free enchilada sauce. The dish is topped with a blend of shredded cheddar and mozzarella cheese and baked until the surface is golden and bubbling. The result is a bold, cheesy casserole with a rich and smoky finish.

About This Recipe

To prepare the casserole, the ground beef is sautéed with garlic and onions before the dry spices are stirred in to release their aromatic oils. The sauce is whisked with tomato paste and a touch of apple cider vinegar to create a thick, tangy liquid that coats the meat during a brief simmer. It is important to layer the beef and cheese twice in the baking dish to ensure every portion has a consistent distribution of melted cheese and savory sauce.

The flavor relies on the combination of earthy cumin and smoky paprika balanced by the richness of the beef and the sharp notes of the cheddar. Using a sugar-free enchilada sauce ensures the traditional Tex-Mex profile remains intact without the added carbohydrates found in many store-bought varieties. Since the recipe is finished in a hot oven, the cheese on top develops a slight crust that complements the tender, saucy beef underneath.

This casserole works well for lunch or dinner and can be prepared ahead of time for easy meal prep. It’s easy to customize the dish by adding diced bell peppers for volume or using a mix of Monterey Jack and cheddar for a different melt. This casserole is best served hot with a dollop of sour cream or fresh avocado, offering a structured and filling meal.

Why You’ll Love This Recipe

Everything you love about enchiladas — no carbs required
Perfect for meal prep and leftovers
Bold, spicy flavor without flour or sugar
Family-friendly comfort food
Freezer-safe and reheats beautifully

What You’ll Need for This Keto Ground Beef Enchilada Casserole

Beef Layer
1.5 lb ground beef (preferably 85–90% lean)
2 tbsp olive oil or butter
2 cloves garlic, minced
1/2 small onion, diced
1 1/2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp oregano
Salt & pepper, to taste
Sauce
1 cup sugar-free enchilada sauce
1 tbsp tomato paste
1/4 cup beef broth
1 tsp apple cider vinegar
1/2 tsp xanthan gum (optional, to thicken)
Topping
2 cups shredded cheddar cheese
1 cup shredded mozzarella
2 tbsp sliced jalapeños (optional)
Fresh cilantro or parsley for garnish
To Serve
Sour cream or avocado slices

Step-by-Step Preparation

Preheat oven: Set to 375 °F.
Cook beef: In a skillet, heat oil, then add onion and garlic. Sauté until fragrant. Add ground beef and cook until browned. Drain excess fat.
Season: Stir in chili powder, paprika, cumin, oregano, salt, and pepper. Mix well.
Make the sauce: In a small bowl, whisk enchilada sauce, tomato paste, broth, vinegar, and xanthan gum (if using). Pour over beef and simmer 5 minutes.
Assemble casserole: In a greased baking dish (ca 20×30 cm), spread half the beef, top with half the cheese, then repeat the layers.
Bake: Place uncovered in the oven for 15–20 minutes, until cheese is melted and bubbly.
Finish: Garnish with jalapeños, fresh herbs, and serve with sour cream or avocado.

FAQ

Can I use chicken instead of beef?
Yes, ground chicken or turkey work great — just don’t skip the spices.
Can I make it ahead?
Definitely. Assemble it, cover tightly, and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes, bake first, cool completely, then freeze for up to 2 months.
Is store-bought enchilada sauce keto?
Some are — just check for added sugars. Otherwise, make your own in 5 minutes.

Variations & Substitutions

Add diced bell peppers or mushrooms for volume.
Mix Monterey Jack and cheddar for extra meltiness.
Use cauliflower rice as a bottom layer for more texture.
Add a sprinkle of crumbled bacon for smoky richness.

Serving Suggestions

Serve hot with a side of fresh greens or keto tortilla chips for crunch. A dollop of sour cream and a squeeze of lime make it restaurant-worthy.

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