Beefy, hearty, and totally kid friendly! This keto enchilada casserole is easy to make and a perfect low carb dinner for the whole family. This post is sponsored by KBosh.
Zucchini pizza crusts to the rescue!
Have I ever mentioned how happy it makes me to be able to take an old high carb favorite and make it over into something healthy, keto-friendly, and virtually indistinguishable from the original?
Like this Keto Beef Enchilada Casserole. Virtually indistinguishable from the high carb variety. All the same basic ingredients are there, with a few notable substitutions.
First things first, those tortillas have got to go! So what do you use instead?
Veggie Based Tortillas!
Okay so the KBosh crusts aren’t technically tortillas, but they are incredibly versatile and play the roll of tortillas exceptionally well.
We’ve loved these crusts ever since we tried them a few years ago. When they first reached out to me, I was more than a little skeptical. I knew I would probably be able to enjoy them but my kids were the wild card. They are so resistant to just about anything that doesn’t look like what they’re used to.
The first time we made them, we just made basic pizzas. And one of my kids came tearing up from downstairs, where they were eating pizza and watching movies, simply to tell me that they were really good. Now that’s a ringing endorsement.
I’ve tried them out in a number of ways, using them as keto wraps and for keto quesadillas, and they’ve held up wonderfully every time! And the great part is that they are truly low carb and keto-friendly. There are only 3g total carbs per crust.
Some great coupon codes for KBosh Crusts!
Kbosh is offering some sweet deals for my readers. Be sure to use the codes below for great savings.
Save $24 when you purchase 8 packages: dream24
Save $13 when you purchase 6 packages: dream13
Save $5 when you purchase 3 packages: dream5
And in case you’re wondering, the crusts really do get nice and crisp and hold up to the pizza toppings, as long as you follow the proper baking instructions.
How to make Keto Enchilada Casserole
The nice thing about doing this recipe as a casserole, rather than rolled enchiladas, is that it’s even easier to make. Similar to a lasagna, it’s a layered casserole with plenty of meat, cheese, and delicious sauce.
For the tortillas: I used the KBosh Mexi Zucchini Crust, because of the Mexican flair. But I’ve tasted all of these and it really doesn’t matter overly much which ones you use.
You do need to cut them or tear them to fit the pan and cover more of the bottom. I found I needed 1 ½ crusts per layer, and I cut off any parts that were overlapping or were coming up the sides, and then used those bits and pieces to fill in the gaps.
It doesn’t need to be perfect, as once it’s all baked together, it holds up nicely.
The meat: For simplicity’s sake, I used ground beef and made mine a Beef Enchilada Casserole. I did drain some of the fat from the pan after cooking the beef, as mine was quite greasy and I didn’t want it to weigh down the casserole.
You aren’t restricted to ground beef, however. You could easily use shredded beef or chicken instead, and it would be delicious. I recommend making sure it’s well shredded so that it mixes in well with the sauce.
Keto Enchilada Sauce: Do not get packaged enchilada sauce, as it tends to have quite a bit of added sugar. My trick for easy keto enchilada sauce is simply to mix some taco seasoning into pureed tomatoes. I often add a bit cayenne for extra heat.
For this recipe, you can simply mix the tomatoes and the seasonings right into your ground beef.
Speaking of taco seasoning: Choose your seasoning wisely or make your own, since so many contain additives like starch. Read the labels carefully. I like the Primal Palate brand, but I also often buy small bulk bags of it from Natural Grocer’s. Their version has no salt in it so I have to use additional salt.
If you want to simply make it yourself, try using about 1 ½ tablespoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon cumin, and ½ teaspoon garlic powder. That should be the right amount for this enchilada casserole recipe. You can taste the sauce and adjust to your liking.
The cheese: I used a brick of sharp cheddar that I grated myself, but a Mexican blend cheese would be nice here too.
Use only ¼ of the cheese for the first two layers (which comes to about ½ cup), then use the remaining cheese (about 1 full cup) for the top layer to cover it completely.
Bake and broil: Bake the casserole for about 30 minutes to get everything to heat through and to melt the cheese. You don’t have to stick it under the broiler as a last step but it does help brown the top attractively.
Watch it carefully! If your broiler is as strong as mine, just a minute or two will do.
Ready to enjoy some delicious Keto Enchilada Casserole?
Beefy Enchilada Casserole
Ingredients
- 2 lbs ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups pureed tomatoes
- 3 tablespoon taco seasoning
- ¼ to ½ teaspoon cayenne
- 4 ½ KBosh pizza crusts
- 8 ounces shredded dheddar cheese or Mexican cheese blend (I used Cabot sharp cheddar)
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until very little pink remains, breaking up any clumps with the back of a fork, about 10 minutes. Sprinkle with the salt and pepper. Drain off the fat, if desired.
- Stir in the pureed tomatoes, taco seasoning, and cayenne (if your taco seasoning is salt-free, you will want to add more salt). Cook until heated through and the beef is fully cooked, another 3 to 5 minutes. Taste and adjust seasonings as desired.
- Preheat the oven to 350F and spray a 9×13 casserole dish with coconut or avocado oil spray.
- Place one and a half pizza crusts on the bottom of the pan, cutting to fit. Use the cut bits to fill in any gaps. It does not need to be perfect.
- Top with ⅓ of the beef/tomato mixture and sprinkle with ¼ of the cheese. Repeat this layering 2 more times, but use all of the remaining cheese for the top layer.
- Bake 30 minutes, then turn on the broiler for 1 to 3 minutes to brown the top slighlty (watch carefully!). Remove and let cool 10 minutes before serving.
DHall says
Love this recipe! Can it be prepared ahead of time and frozen without becoming soggy?
Thanks!
Carolyn says
Yes, it should be fine.
Mark B says
I used your recipe as a starting spot. I used Low Carb street taco tortillas. This was very popular at my home church meeting/meal. I had ground pork in the freezer, so used that. Added a can of petit diced tomatoes with jalapenos to the tomato sauce, and needed an little more wet so part of a jar of pasta sauce. Thanks for the foundation recipe to play with.
Carolyn says
Glad you had fun with it!
Rita says
Wonderful!
Marla says
Carolyn,
I used the last of the KBosh wraps I had to make this today (I needed to use them – have had them since last year). I had just enough to make half of the recipe, so for me it worked out perfectly! I used ground turkey adding your Taco Seasoning mix (Yum!). I was very pleased with the way this turned out! Thank you!
Carolyn says
Glad it worked out!
Cindy Peterson says
Both my husband and I truly enjoyed this. Only been on Keto since first of November and it was so hard and , I got sick of the same protein. I told my dr I didn’t think I could make it through Christmas without some kind of meals and desserts. She gave me this website as the beat and I went whole hog and got all your cook books. This was the third main dish an the third home run. Thank you, I think I can do this now.
Carolyn says
Wow, Cindy, I am so flattered to hear that your doctor recommended my website! And that you love the recipes too. Thanks so much!
Cyndi Robertson says
I make my own taco seasoning as well, using 2 tbsps chili powder, 1 tbsp cumin, 1.5 tsp oregano, salt and pepper, I eyeball that ???? delish!
Simone says
I made this for dinner tonight and it was so yummy! Even my family loved it! I love your recipes! Thank you so much for sharing all the awesome food
Suzanne says
I’ve been looking for new ideas for the Kbosh crusts. Thanks for the great recipe!!
Kathy says
Can I put this together without baking and freeze it for later use?
Carolyn says
I can’t see why not!
Ali says
Do you think I could freeze this after cooking for eating later?
Carolyn says
Yep!
Barbara C says
Did you try freezing/reheating yet? I’m wondering how the cheese holds up or if it separates!
Carolyn says
It shouldn’t separate in this. I’ve frozen lasagna just fine, even zucchini lasagna, and nothing separates.
Kristyn says
I am excited to make this!! Love keto friendly meals! This is full of delicious ingredients!
Toni says
This is so good! Such an amazing meal for weeknights!
Lisalia says
I love keto meals that my entire family will eat. And thank you for the short cuts to save time. LOVED this one
Debra says
Just tried this for supper and my mouth is still happy! I didn’t have the kbosh crusts but turned out fine with low carb flour tortillas . Just a tad higher carb count. Used your suggestion for taco seasoning from scratch and was yum!
Carolyn says
Excellent!
Lynn Wheeler says
Got the email this morning and made it for supper. Super good…..didn’t feel like I was missing anything not using a regular tortilla. Thanks so much
Carolyn says
Glad to hear it!
Connie T says
You are a true inspiration and god-send to those of us who have to eat low-carb (had a RNY surgery over a decade ago). I love to cook and bake but doing substitutions from high-carb to low-carb, I’m just not gifted enough. I have purchased several of your cookbooks but I love to watch your videos. Thank you from the bottom of my heart to help us live this life style and not feel deprived.
Carolyn says
Thanks, Connie! More videos coming soon.
Carolyn says
Thanks, Connie!