Keto Ground Beef Enchilada Casserole

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.

For this step: 1.5 lb ground beef (preferably 85–90% lean), 2 tbsp olive oil or butter, 2 cloves garlic (minced), 1/2 small onion (diced)

Season: Stir in chili powder, paprika, cumin, oregano, salt, and pepper. Mix well.

For this step: 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp oregano, Salt & pepper (to taste)

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.

For this step: 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)

Assemble casserole: In a greased baking dish (ca 20x30 cm), spread half the beef, top with half the cheese, then repeat the layers.

For this step: 2 cups shredded cheddar cheese

Bake: Place uncovered in the oven for 15–20 minutes, until cheese is melted and bubbly.

For this step: 2 cups shredded cheddar cheese

Finish: Garnish with jalapeños, fresh herbs, and serve with sour cream or avocado.

For this step: 2 tbsp sliced jalapeños (optional), Sour cream or avocado slices