Keto Beef Enchilada Casserole
A delicious and healthy low-carb take on classic beef enchiladas, this casserole is quick to prepare and perfect for a weeknight dinner.
Ingredients
For the Beef Filling
- 1 lb ground beef Fattier cuts are juicier
- 1 tbsp olive oil For cooking
- 1 small onion, chopped Optional ingredient
- 2 cloves garlic, minced Adjust according to taste
- 1 can diced tomatoes with green chiles (10 oz) Do not drain for extra spice
- 2 tsp chili powder Adjust for spice preference
- 1 tsp cumin Optional ingredient
- to taste salt and pepper Adjust to taste
For Assembly
- 1 packet low carb tortillas Look for 4-5 net carbs per tortilla
- 2 cups shredded cheese Monterey jack, cheddar, or cheese of choice
- optional sliced black olives For topping
- optional sliced jalapeños For topping
- optional chopped fresh cilantro For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until soft and golden.
- Add ground beef to the skillet, cook until browned, draining any excess grease.
- Stir in diced tomatoes with chiles, chili powder, cumin, salt, and pepper. Allow to simmer on low while prepping tortillas.
Assembly
- Fill each low carb tortilla with the beef mixture. Roll them up and place them in a casserole dish.
- Pour any leftover beef mixture over the top of the rolled tortillas and cover with shredded cheese.
- Bake in the oven for about 20 minutes, or until cheese is bubbly and golden.
- Let the casserole cool for about 5 minutes before serving.
Notes
This casserole is flexible. You can substitute ground chicken or turkey for beef, or add extra veggies like cauliflower rice. It freezes well, and leftovers can be stored in an airtight container in the fridge for up to four days.