Here’s a simple and delicious recipe for keto enchilada casserole:
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 6-8 low-carb tortillas (or lettuce leaves for a gluten-free option)
- Avocado, sour cream, and cilantro for serving (optional)
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are soft, about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes.
- Grease a 9×13 inch (23×33 cm) baking dish.
- Layer half of the tortillas in the bottom of the dish.
- Spoon half of the beef mixture over the tortillas.
- Sprinkle half of the shredded cheese over the beef mixture.
- Repeat the layers, ending with the cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with avocado, sour cream, and cilantro if desired.
Enjoy your delicious keto enchilada casserole!