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Craving something hearty and satisfying without breaking your keto diet? This Keto Enchilada Casserole is a game-changer. Packed with ground beef, cheese, and a zesty enchilada sauce, it’s a flavor explosion in every bite. Perfect for weeknight dinners or meal prep, this dish will have everyone asking for seconds. Let’s dive in!
Keto Enchilada Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp chili powder
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet and cook until softened.
- Stir in enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- In a baking dish, layer half of the beef mixture, followed by half of the cheddar and mozzarella cheese.
- Repeat the layers with the remaining beef mixture and cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from oven and let cool for a few minutes. Top with sour cream and cilantro before serving.
What You Will Need
Read more: Paleo Enchilada Casserole Recipe
What you will need to make keto enchilada casserole
- Ground beef: Provides a hearty, protein-rich base that absorbs flavors well, making the dish filling and satisfying.
- Onion and garlic: Adds depth and aroma, enhancing the overall flavor profile with a savory, slightly sweet touch.
- Enchilada sauce: Brings a tangy, spicy kick that ties all the ingredients together, giving the casserole its signature taste.
- Cheddar and mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that adds richness and texture.
- Sour cream: Offers a creamy, tangy contrast that balances the spiciness and adds a cooling element.
- Cilantro: Adds a fresh, herbal note that brightens the dish and complements the other flavors.
- Cumin and chili powder: Infuses the casserole with warm, earthy spices that enhance the Mexican-inspired flavors.
Necessary Tools and Instruments
What tools/instruments will be needed to make Keto Enchilada Casserole Recipe
- Skillet: Essential for browning ground beef and sautéing onions and garlic, ensuring flavors meld perfectly.
- Baking dish: Needed to layer the beef mixture and cheese, then bake to golden, bubbly perfection.
- Oven: Crucial for baking the casserole, melting cheese, and achieving a delightful, crispy top.
- Spatula: Useful for stirring and mixing ingredients in the skillet, ensuring even cooking and flavor distribution.
- Knife: Necessary for chopping onions and garlic, providing fresh, aromatic components to the dish.
Keto Enchilada Casserole Recipe
A delicious and easy keto-friendly enchilada casserole.
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Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp chili powder
- to taste Salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet and cook until softened.
- Stir in enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- In a baking dish, layer half of the beef mixture, followed by half of the cheddar and mozzarella cheese.
- Repeat the layers with the remaining beef mixture and cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from oven and let cool for a few minutes. Top with sour cream and cilantro before serving.
Notes:
Feel free to adjust the spices to your taste.
Read more: Keto-Friendly Beef Enchiladas Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 6gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using cumin and chili powder in this Keto Enchilada Casserole not only adds flavor but also helps boost metabolism.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute.
How do I make this dish spicier?
Add more chili powder or some diced jalapeños.
Can I prepare this casserole ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
Is there a dairy-free option for this recipe?
Use dairy-free cheese and sour cream alternatives.
How long does this casserole last in the fridge?
It keeps well for about 3-4 days.
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