Keto Enchilada Casserole With Zoodles
Cheesy, saucy, and perfectly spicy, keto enchilada casserole only has 5 grams net carbs per serving, and is perfect with cauliflower rice.
Servings 6 servings
Calories 325kcal
Equipment
- Skillet
- casserole dish
Ingredients
- 1.5 pounds Ground beef
- 2 cups Zucchini Noodles
- 1 Red bell pepper chopped
- 2 tsp Minced Garlic
- 1 tsp Chili Powder
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1 cup Cherry Tomatoes halved
- 1 cup Red Enchilada Sauce
- 1 cup Shredded Monterey Jack Cheese
Instructions
- Add the ground beef, peppers and onions to a skillet over medium high heat. Saute until the vegetables are softened and meat is completely browned. Drain the excess fat.
- Preheat the oven to 350 degrees.
- Stir the minced garlic, chili powder, cumin, paprika, oregano and salt and pepper to taste into the meat mixture, and saute 30 seconds.
- Pour the enchilada sauce into the skillet.
- Remove the skillet from the heat, and mix together the meat mixture with the zucchini noodles and cherry tomatoes.
- Spread the mixture into a well greased baking dish, and sprinkle with the cheese.
- Bake for 15 minutes, or until the cheese is melted and the zucchini noodles are tender.
- Garnish with chopped cilantro and lime wedges before serving.
Notes
Calories: 325
Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.