Print

Easy Low-Carb Beef Enchilada Casserole Recipe Perfect for Quick Dinners

low carb beef enchilada casserole - featured image
Print Recipe

A quick and satisfying low-carb casserole featuring seasoned ground beef, zucchini slices as a tortilla substitute, and a blend of cheeses, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (85% lean preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1 cup enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 medium zucchinis, thinly sliced lengthwise (about ⅛-inch thick)
  • 1½ cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack or mozzarella cheese
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips, about ⅛-inch (3 mm) thick.
  3. Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 6-8 minutes.
  4. Add onion and garlic to the skillet, stirring until softened and fragrant, roughly 3 minutes.
  5. Stir in cream cheese until melted and creamy, about 2 minutes.
  6. Mix in enchilada sauce and spices (cumin, chili powder, smoked paprika, salt, and pepper). Simmer for 3-4 minutes so the flavors meld. Taste and adjust seasoning if needed.
  7. Spread a thin layer of the beef mixture on the bottom of the baking dish.
  8. Layer zucchini slices over the beef, overlapping slightly to resemble enchilada tortillas.
  9. Sprinkle a mix of cheddar and Monterey Jack cheese over the zucchini.
  10. Repeat layers until all beef and zucchini are used, finishing with a generous layer of cheese on top.
  11. Cover loosely with foil and bake for 20 minutes to heat through and let flavors blend.
  12. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
  13. Let rest for 5 minutes before serving.

Notes

If zucchini releases a lot of liquid during baking, drain it off before the final cheese layer to avoid sogginess. Do not skip resting time to allow layers to set for easier slicing. Adjust seasoning to taste before assembling. Use full-fat cream cheese for best texture. For dairy-free, substitute with vegan cream cheese and dairy-free cheese alternatives.

Nutrition

Keywords: low-carb, beef casserole, enchilada casserole, zucchini casserole, quick dinner, keto, gluten-free

Find it online: https://tastypierecipes.com/easy-low-carb-beef-enchilada-casserole-recipe-perfect-for-quick-dinners/