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 1/2 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 1/2 tablespoons chili powder, 1 tsp paprika, 1 tsp salt, 1 tsp pepper, 1/2 tsp cumin, and 1/2 tsp 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 1/4 of the cheese for the first two layers (which comes to about 1/2 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
- 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 1/3 of the beef/tomato mixture and sprinkle with 1/4 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.