Keto Ground Beef Enchilada Casserole is a bold, cheesy low-carb dinner layered with seasoned ground beef, sugar-free enchilada sauce, and melted cheese for classic Tex-Mex flavor without the carbs. This Keto Ground Beef Enchilada Casserole recipe delivers fast prep, high protein, and big family appeal perfect for weeknight meals, meal prep, weight loss, and anyone craving a satisfying enchilada-style dish that stays fully keto-friendly.

About This Recipe

There’s something deeply comforting about the smell of bubbling cheese, smoky spices, and rich beef coming out of the oven — the kind of smell that makes everyone suddenly appear in the kitchen asking when dinner’s ready. This Keto Ground Beef Enchilada Casserole delivers exactly that kind of cozy, home-cooked magic without any of the carbs that usually come with it. It’s hearty, cheesy, and loaded with bold Mexican-inspired flavor, but built from clean, keto-friendly ingredients that work for your macros instead of against them.

The secret is simplicity. Instead of tortillas, the base is pure flavor: perfectly browned ground beef seasoned with chili powder, cumin, paprika, garlic, and onion. It’s simmered in a thick, sugar-free enchilada sauce that brings smoky heat and just enough tang to balance the richness of the cheese. Once everything is layered together — beef, sauce, cheese, repeat — the oven takes over and turns it into a molten, golden, bubbling masterpiece.

What makes this casserole special isn’t just how good it tastes, but how practical it is. It’s a one-dish wonder that fits perfectly into busy weeknights, meal prep, or even gatherings where nobody needs to know it’s low carb. Leftovers reheat beautifully, and the flavor somehow gets even better the next day. Top it with sour cream, a few slices of avocado, and a sprinkle of cilantro, and you’ve got a plate that looks as good as it tastes.

It’s the kind of dinner that makes keto feel easy — comforting, satisfying, and family-friendly. You can throw it together in minutes, and it’s flexible enough to tweak: add mushrooms, bell peppers, or swap in ground turkey if you want to lighten it up. Whether you’re deep in a strict keto phase or just trying to eat smarter, this enchilada casserole will hit that perfect balance of flavor and function. It’s proof that keto doesn’t have to be restrictive — it can be cheesy, spicy, and downright irresistible.

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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

Ingredients

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

Instructions

Preheat oven: Set to 375 °F (190 °C) .
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.

Nutrition (per serving)

Calories: 480
Fat: 35 g
Protein: 37 g
Net Carbs: 5 g

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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