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    Home » Low Carb » Keto Enchilada Casserole

    Published: Jan 30, 2020 by Carolyn

    Keto Enchilada Casserole

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.5K shares
    Jump to Recipe Print Recipe

    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.

    Titled image with a serving of beef enchilada casserole on a white plate, topped with slices of avocado.

    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?

    Close up of a slice of keto enchilada casserole being lifted out of the pan.

    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.

    Top down photo of a pan of keto enchilada casserole with a slice taken out.

    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.

    Collage of veggie pizza crusts cut into pieces for keto enchilada casseroles.

    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?

    Beef enchilada casserole on a white plate in front of the pan. Slices of avocado on top.

    Beefy Enchilada Casserole

    Beefy, hearty, and totally kid friendly! This keto enchilada casserole is easy to make and a perfect low carb dinner for the whole family.
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: beef enchilada casserole, keto enchilada casserole
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 507.5kcal

    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.
    Nutrition Facts
    Beefy Enchilada Casserole
    Amount Per Serving (1 serving = ⅛ of recipe)
    Calories 507.5 Calories from Fat 301
    % Daily Value*
    Fat 33.4g51%
    Carbohydrates 5.7g2%
    Fiber 1.7g7%
    Protein 33.1g66%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Mark B says

      January 15, 2023 at 8:27 am

      5 stars
      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.

      Reply
      • Carolyn says

        January 15, 2023 at 9:48 am

        Glad you had fun with it!

        Reply
    2. Rita says

      March 19, 2022 at 12:28 pm

      5 stars
      Wonderful!

      Reply
    3. Marla says

      February 01, 2021 at 4:27 pm

      5 stars
      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!

      Reply
      • Carolyn says

        February 01, 2021 at 9:25 pm

        Glad it worked out!

        Reply
    4. Cindy Peterson says

      January 04, 2021 at 11:17 pm

      5 stars
      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.

      Reply
      • Carolyn says

        January 05, 2021 at 9:23 am

        Wow, Cindy, I am so flattered to hear that your doctor recommended my website! And that you love the recipes too. Thanks so much!

        Reply
    5. Cyndi Robertson says

      December 11, 2020 at 8:29 pm

      5 stars
      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!

      Reply
    6. Simone says

      November 17, 2020 at 7:11 pm

      5 stars
      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

      Reply
    7. Suzanne says

      August 16, 2020 at 1:00 pm

      I’ve been looking for new ideas for the Kbosh crusts. Thanks for the great recipe!!

      Reply
    8. Kathy says

      June 16, 2020 at 7:36 pm

      Can I put this together without baking and freeze it for later use?

      Reply
      • Carolyn says

        June 16, 2020 at 9:21 pm

        I can’t see why not!

        Reply
    9. Ali says

      June 05, 2020 at 7:54 am

      Do you think I could freeze this after cooking for eating later?

      Reply
      • Carolyn says

        June 05, 2020 at 1:38 pm

        Yep!

        Reply
      • Barbara C says

        August 14, 2020 at 10:44 pm

        Did you try freezing/reheating yet? I’m wondering how the cheese holds up or if it separates!

        Reply
        • Carolyn says

          August 15, 2020 at 8:40 am

          It shouldn’t separate in this. I’ve frozen lasagna just fine, even zucchini lasagna, and nothing separates.

          Reply
    10. Kristyn says

      February 13, 2020 at 10:55 am

      5 stars
      I am excited to make this!! Love keto friendly meals! This is full of delicious ingredients!

      Reply
    11. Toni says

      February 13, 2020 at 10:42 am

      5 stars
      This is so good! Such an amazing meal for weeknights!

      Reply
    12. Lisalia says

      February 13, 2020 at 9:42 am

      I love keto meals that my entire family will eat. And thank you for the short cuts to save time. LOVED this one

      Reply
    13. Debra says

      February 08, 2020 at 7:02 pm

      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!

      Reply
      • Carolyn says

        February 08, 2020 at 7:26 pm

        Excellent!

        Reply
    14. Lynn Wheeler says

      January 30, 2020 at 8:49 pm

      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

      Reply
      • Carolyn says

        January 30, 2020 at 11:55 pm

        Glad to hear it!

        Reply
    15. Connie T says

      January 30, 2020 at 3:01 pm

      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.

      Reply
      • Carolyn says

        January 30, 2020 at 6:08 pm

        Thanks, Connie! More videos coming soon.

        Reply
      • Carolyn says

        January 30, 2020 at 11:55 pm

        Thanks, Connie!

        Reply

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