Craving a hearty, cheesy, and satisfying meal that fits your keto lifestyle? Look no further than this Easy Keto Beef Enchilada Casserole Recipe! Packed with bold flavors and gooey layers of Mexican blend cheese, jack cheese, and shredded cheese, this dish is the ultimate low-carb comfort food. Perfect for busy weeknights or meal prep, this enchilada casserole recipe combines tender ground beef, zesty enchilada sauce, and a creamy layer of sour cream for a dish that’s both indulgent and keto-friendly.
Whether you’re new to keto or a seasoned pro, you’ll feel free to enjoy this crowd-pleasing casserole guilt-free. I highly recommend trying this keto beef enchilada casserole—it’s a game-changer for anyone craving Mexican-inspired flavors without the carbs!
Ingredients
Here’s what you’ll need to make this delicious keto beef enchilada casserole:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-carb enchilada sauce (sugar-free)
- 1 cup sour cream
- 1 ½ cups shredded cheese (use a mix of jack cheese and Mexican blend cheese)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Step-by-Step Directions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Season the Beef: Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the beef evenly.
- Layer the Casserole: In a baking dish, spread a thin layer of enchilada sauce. Add the cooked beef mixture, followed by dollops of sour cream. Sprinkle a generous amount of shredded cheese (jack cheese and Mexican blend cheese) on top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh cilantro or green onions if desired. Serve warm and enjoy!
Storage Instructions
To store your keto beef enchilada casserole, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat individual portions in the microwave or oven until warmed through. This casserole is perfect for meal prep, as the flavors deepen over time, making it even more delicious the next day!
Tips for Achieving Maximum Flavor
For the best results, use high-quality, full-fat ingredients like sour cream and a mix of jack cheese and Mexican blend cheese to create a rich, creamy texture. Don’t skip the spices—chili powder, cumin, and paprika add depth and warmth to the dish. If you prefer a bit of heat, consider adding diced jalapeños or a dash of cayenne pepper. Finally, let the casserole rest for a few minutes after baking to allow the flavors to meld together perfectly.
Frequently Asked Questions
1. Can I use chicken instead of beef?
Yes, you can easily swap ground beef for shredded chicken in this enchilada casserole recipe. Just make sure to adjust the cooking time accordingly.
2. Is this recipe gluten-free?
Absolutely! As long as you use a gluten-free enchilada sauce, this keto beef enchilada casserole is completely gluten-free.
3. Can I make this ahead of time?
Yes, this casserole is great for meal prep. Assemble it ahead of time, cover, and refrigerate. Bake it when you’re ready to serve.
4. What can I serve with this casserole?
Pair it with a fresh green salad, avocado slices, or cauliflower rice for a complete keto-friendly meal.
5. How many carbs are in this dish?
This keto beef enchilada casserole contains approximately 5-7 grams of net carbs per serving, making it a perfect low-carb option.
Easy Keto Beef Enchilada Casserole Recipe: Low-Carb Comfort Food
Ingredients
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup low-carb enchilada sauce sugar-free
- 1 cup sour cream
- 1 ½ cups shredded cheese use a mix of jack cheese and Mexican blend cheese
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish optional
Instructions
Step-by-Step Directions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Season the Beef: Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the beef evenly.
- Layer the Casserole: In a baking dish, spread a thin layer of enchilada sauce. Add the cooked beef mixture, followed by dollops of sour cream. Sprinkle a generous amount of shredded cheese (jack cheese and Mexican blend cheese) on top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh cilantro or green onions if desired. Serve warm and enjoy!