Keto Ground Beef Enchilada Casserole
A cheesy, spicy, low-carb take on classic enchiladas — all the flavor, none of the tortillas. This Keto Ground Beef Enchilada Casserole is comfort food at its finest.
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.
- 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 20x30 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.