Keto Enchilada Casserole

Indulge in the rich, bold flavors of a classic Mexican favorite with a low-carb twist in this Keto Enchilada Casserole! Layers of zucchini slices replace traditional tortillas, creating a guilt-free base that’s perfect for soaking up the flavors of seasoned ground beef, sautéed veggies, and a luscious, keto-friendly enchilada sauce. Topped with gooey, golden-brown melted Mexican blend cheese and a sprinkle of fresh cilantro, this casserole comes together in just one baking dish, making it both an easy and satisfying dinner option. With only 15 minutes of prep time and packed with hearty, wholesome ingredients, it’s the perfect choice for a crowd-pleasing, keto-friendly recipe that doesn’t compromise on taste.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 1 tbsp Olive oil
• 1 small, chopped Onion
• 2 minced Garlic cloves
• 1 diced Red bell pepper
• 1 tsp Cumin
• 2 tsp Chili powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups, shredded Mexican blend cheese
• 1.5 cups, keto-friendly Enchilada sauce
• 2 sliced thin Zucchini
• 0.25 cup, chopped Cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, add olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes.

Step 3

Add minced garlic and diced red bell pepper to the skillet and sauté for another 2 minutes until fragrant.

Step 4

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 5

Once the beef is cooked through, sprinkle in cumin, chili powder, salt, and black pepper. Stir well to combine and then remove from heat.

Step 6

Slice zucchini thinly into rounds, ideally using a mandolin for even slices.

Step 7

In a 9x13 inch (23x33 cm) baking dish, start by spreading a thin layer of enchilada sauce at the bottom of the dish.

Step 8

Layer half of the zucchini slices over the sauce.

Step 9

Spread half of the beef mixture over the zucchini slices, followed by a layer of half of the shredded Mexican blend cheese.

Step 10

Repeat the layers: another layer of zucchini slices, followed by the remaining beef mixture, and topped with remaining cheese.

Step 11

Pour the remaining enchilada sauce evenly over the top of the casserole.

Step 12

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is golden brown.

Step 14

Let the casserole sit for 5 minutes to set a bit, then garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1369.8g)

Amount per serving	% Daily Value*
Calories	2264.8

Total Fat 171.0g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat 2.4g
Cholesterol 541.1mg	0%
Sodium 6686.4mg	0%
Total Carbohydrate 55.7g	0%
Dietary Fiber 9.1g	0%
Total Sugars 19.3g
Protein 138.7g	0%

Vitamin D 48.0IU	0%
Calcium 1741.6mg	0%
Iron 15.0mg	0%
Potassium 2249.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 23.9%

Carbs: 9.6%