I don’t know about you, but some days I feel like there just aren’t enough hours to get everything done. Between managing family life, work commitments, and trying to maintain a healthy lifestyle, cooking can sometimes feel like a chore. On those busy days, I want something quick to prepare, nutritious, and delicious enough to satisfy everyone at the table. This keto beef enchilada casserole recipe ticked all the boxes for me and my family.
Why You Should Try My Keto Beef Enchilada Casserole
This keto casserole is one recipe I keep returning to. It’s a perfect blend of comfort food and health-conscious cooking. You get the rich, familiar Mexican flavours you love, but without the extra carbs that traditional enchiladas bring. Instead of layering the casserole like most recipes, I wrap the seasoned beef in low-carb tortillas, just like real enchiladas. This keeps the dish authentic but keto-friendly.
If you’re anything like me, you want to avoid takeout or processed meals that can upset your gut and hormones. This casserole uses wholesome ingredients like lean ground beef, green chilies, and a homemade or store-bought keto enchilada sauce that keeps net carbs low. Plus, the cheesy, saucy finish makes it feel indulgent without the guilt.
Whether you’re cooking for the whole family or just yourself, this recipe is a crowd-pleaser. It’s easy to make in a baking dish, reheats well for leftovers, and can be customized with your favourite toppings like sour cream and green onions. I promise, once you try it, it’ll become one of your favourite recipes too.
Ingredients That Make This Keto Beef Enchilada Casserole a Winner
Let’s talk about some of the key ingredients and why they’re so great for this recipe and your health.
Ground Beef and Taco Seasoning
I always opt for grass fed hormone-free beef because it’s packed with protein. Protein is essential for keeping you full and supporting muscle health, especially when you’re following a low-carb diet.
The taco seasoning and chili powder bring in that classic Mexican flavour and a nice medium heat that wakes up your taste buds without being too spicy.
Taco seasoning is a blend of spices like cumin, paprika, garlic powder, and oregano. These spices not only add flavour but also have antioxidant properties that can support your immune system. Plus, the chili powder and cayenne pepper can help boost metabolism and reduce inflammation.
Low Carb Tortillas Instead of Corn or Flour
I use low carb tortillas in this keto beef enchilada casserole.Traditional corn and flour tortillas are delicious but can add a lot of extra carbs to your meal. If you’re keeping an eye on your net carbs, low-carb tortillas are a game-changer. And guess what, I have a perfect recipe for you right here. They wrap the beef mixture perfectly, giving you that authentic enchilada experience without the carb overload.
These keto tortillas are usually made with ingredients like almond flour, coconut flour, or other low-carb alternatives. They’re widely available at the grocery store or can be made at home if you’re up for it. Using low-carb tortillas means you don’t have to sacrifice texture or taste.
Green Chilies and Red Enchilada Sauce
Green chilies add a mild smoky flavour and a bit of texture to the beef mixture. They’re also a good source of vitamins A and C, which support skin and immune health. The red enchilada sauce is the heart of the dish, made from tomato sauce, garlic powder, and spices like cayenne pepper and chili powder. It adds warmth and depth of flavour.
You can use a store-bought sauce for convenience, but making your own keto enchilada sauce is surprisingly easy and lets you control the ingredients. I like to use tomato paste, chicken broth, and spices thickened with a bit of xanthan gum to keep it low-carb.
Cheese and Sour Cream
Cheese is one of my favourite parts of this casserole. I use a Mexican blend cheese along with pepper jack for a little extra kick. Cheese adds creaminess and a satisfying melt that makes every bite comforting.
And ohhh, how I love sour cream, it’s my BFF. Sour cream is another great addition. It adds tanginess and richness while providing healthy fats that help keep you full longer. Plus, it’s a perfect topping alongside chopped green onions or avocado slices.
How to Make Keto Beef Enchilada Casserole
1. Preparing the Ground Beef Mixture
Start by heating a tablespoon of avocado oil or olive oil in a large skillet over medium-high heat. Avocado oil is great because it has a high smoke point and contains healthy fats. Once the oil is hot, saute the diced onions first to brown them a little. Then add the ground beef together with peppers, chillis, spices and optional zucchini or other veggies of choice.
Next, stir in your taco seasoning and black pepper. These spices bring that great Mexican flavour we’re aiming for.
Then mix the enchilada sauce into the beef. You can chop half of your green chillis and add to the beef if you prefer more heat. Remember we are already adding chilli powder to the mix, but it’s up to you, you can always add more kick to the filling.
Let the mixture simmer for a few minutes so the flavours meld together and the meat stays juicy.
2. Assembling the Casserole
Now for the fun part. Instead of layering like some casseroles, you’ll wrap the beef mixture in your low-carb tortillas. This keeps the dish close to traditional keto beef enchiladas.
Place each wrapped enchilada seam-side down in a greased baking dish. I like to use a casserole dish that’s about 10×13 inches – it’s perfect for this recipe. Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Then sprinkle generously with your Mexican cheese blend and pepper jack cheese.
3. Baking and Serving
Cover the casserole dish with aluminum foil and bake at 180°C (350°F) for 20 minutes. After that, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
Once it’s out of the oven, let it rest for about 5 minutes. This helps everything set and makes it easier to serve. When you’re ready to eat, top with sour cream, remaining green chillis, and any other optional toppings you like – avocado slices, fresh cilantro or even green onions work beautifully.
Health Benefits of This Low-Carb Mexican Casserole
You might be wondering if a low-carb meal like this can really fill you up. I get it. But with good quality unprossessed protein, healthy fats from cheese and sour cream and filling keto tortillas you will definitely feel satisfied.
Protein helps keep hunger at bay and supports muscle repair. Healthy fats from cheese and sour cream provide lasting energy and help balance hormones. The spices like chili powder and cayenne pepper aren’t just for flavour – they can boost metabolism and reduce inflammation.
Using low carb tortillas instead of traditional corn or flour tortillas significantly cuts down on net carbs, making this dish suitable for those following a low-carb or keto diet.
If you want to add more fibre and volume, serve the casserole with cauliflower rice. It’s a great low-carb side that complements the Mexican flavours perfectly.
Tips for Success and Variations
Make your own keto enchilada sauce: It’s easy and means you avoid extra carbs and preservatives. Use tomato paste, chicken broth, garlic powder, chili powder, and a pinch of xanthan gum to thicken.
Swap ground beef for ground turkey or chicken breast: If you prefer a leaner protein, these options work well and keep the dish light.
Add black beans sparingly: While not strictly keto, a small amount of black beans can add fibre and texture if your carb count allows.
Store leftovers in an airtight container: This casserole keeps well in the fridge and tastes even better the next day.
Keto Beef Enchilada Casserole Recipe with Low Carb Corn Tortillas
Equipment
Ingredients
- 8 low-carb tortillas
- 1.7 lbs ground beef (that's 800g)
- 1 brown/yellow onion (medium or large)
- 2 tbsps avocado oil or olive oil
- 2 tsp taco seasoning
- 1/4 tsp black pepper
- 2 cups red enchilada sauce store-bought or homemade
- 2 1/2 cups Mexican cheese blend or pizza blend will work too
- 8 oz tub of sour cream for topping
- 1 cup diced green chilies fresh and de-seeded
Instructions
- Prepare keto tortillas as per the recipe linked below in the notes, or you can buy low-carb tortillas from the store.
- Chop the onion finely and saute them with the oil for about 2 minutes befor adding other ingredients.
- Add the ground beef to the onions along with red peppers, taco seasoning, pepper, and cook while stirring for another 5-8 minutes until it's cooked though.
- Add about 2/3rds of the red enchilada sauce to the skillet and cook for another 5 minutes on medium heat. We save the other third of the sauce for topping later.
- Mix half of the shreded cheese into the ground beef to make it creamy and gooey, after the beef is cooked and still on the stove top, lett the cheese melt into the beef.
- Grease a baking dish with a bit of olive or avocado oil, (approximately 11 X 13 inches will work well for this amount).
- Place the beef mixture into even portions in the middle of each tortilla and wrap it up like a burrito. Placing them into a baking dish tightly as you go, seam down. Use the large spatula to carfully transfer them from the plate to the dish as they may become soft and juice and eaily fall apart.
- Cover with remaining echilada sauce and shredded cheese evenly across all enchiladas. If you feel like it needs a bit more, go ahead and add extra sauce and cheese. The enichladas need to be covered generously with the sauce and cheese to prevent the edges from drying out in the oven.
- Bake for 25 minutes on 350F (180°C), check and bake a little longer if needed and if you want them to be a bit more golden brown on top.
- Remove the alluminum foil and bake for another 5-8 minutes or until the top is golden and ready to eat.
- Once cooked, place each enchilada serving on a large plate and top with sour cream and fresh sliced green chillis. Serve hot.
- You can store leftovers in an air tight container for up to 4 days (without the sourcream on top) or you can even freeze them for up to 6 months and reheat later. They will still taste great because the sauce will keep them moist and the flavor will meld together.
Notes
Nutrition
Why This Recipe Is a Family Favorite and Crowd Pleaser
This keto beef enchilada casserole is one of those recipes that everyone seems to love. It’s familiar enough to please kids and adults alike, but healthy enough to keep you feeling good.
The combination of cheesy, saucy, and mildly spicy flavours hits the spot every time. Plus, it’s easy to double the recipe if you want to feed a crowd or have plenty of leftovers.
If you’ve never tried low carb enchiladas before, this is a great place to start. The wrapped tortillas give you that authentic enchilada experience without the extra carbs. And because it’s baked in a casserole dish, cleanup is a breeze.
Final Thoughts on This Keto Beef Enchilada Casserole
If you’re looking for an easy weeknight meal that’s packed with flavour, low in carbs, and satisfying, this keto beef enchilada casserole is a winner.
I love how versatile it is – you can customize the spice level, swap proteins, and add your favourite toppings. It’s also a great recipe to meal prep and enjoy as leftovers throughout the week.
Give it a try next time you want a comforting, keto-friendly Mexican casserole. I’m confident it’ll become a regular in your recipe rotation.
4 Responses
I can’t believe how delicious this was. I made it for my partner and didn’t say it was keto, he had no idea and ate 2 servings of it. It’s even better the next day. Thanks for the recipe. It will definitely be a regular in our household now.
So glad to hear, it’s exactly what I do, I serve it to the family and don’t say anything. They eat it all up and ask me to make it again. hehe It will be our little secret.
Amazing comfort food. Delicious and healthy. Made it for the family and we all thoroughly enjoyed it.
Thanks Alex. Gald to hear your family like it.