This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!
First cook your zucchini and garlic in some olive oil and set aside.
Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.
Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.
Next add 1/2 of the cooked zucchini and garlic mixture over the top.
Top with the cooked taco beef, onions, and jalapeños.
Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.
Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,
3/4 cup of cheese and 1/2 cup of sauce.
Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.
Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.
You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.
Any way you serve it you’re gonna love it! Enjoy 🙂
Low Carb Cheesy Beef Enchilada Bake
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6-8
Serving Size: 1-2 squares
This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!
Ingredients
8 medium low-carb tortillas, cut in half
cooking spray
2 tablespoons olive oil, divided
3 small zucchini, cut into half moons
2 garlic cloves, minced
1 pound ground beef
1/2 large onion, chopped
1 tablespoon fresh jalapeños, minced
1 packet of taco seasoning
1/2 cup water
salt and pepper to taste
2 cups red enchilada sauce
2 1/2 cups shredded sharp cheddar cheese
1/2 jalapeno, sliced, for garnish
1 green onion, sliced thin, for garnish
Instructions
Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
Layer 1/3 tortillas over the sauce.
Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
Pour 1/2 cup enchilada sauce over the cheese.
Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
Slice and serve hot.
Notes
You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!
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