Beef & Cheese Enchilada Casserole (Low-Carb)
If you’re searching for a delicious, hearty dish that’s not only comforting but also fits into a low-carb lifestyle, look no further than this Beef & Cheese Enchilada Casserole (Low-Carb). This recipe is packed with flavor, featuring layers of seasoned ground beef, creamy cheese, and zesty enchilada sauce, all nestled between soft tortillas. It’s an effortless meal that can be prepared ahead of time, making it perfect for busy weeknights or cozy weekend dinners. Let’s dive in and discover how to bring this mouthwatering dish to your table!
Why You’ll Keep Making It
This Beef & Cheese Enchilada Casserole (Low-Carb) is a game changer for several reasons. First, it combines the rich flavors of traditional enchiladas without the extra carbs from corn tortillas. Instead, we use low-carb flour tortillas that still deliver that satisfying texture. The creamy layer of cheese and the savory beef create a delightful contrast, while the addition of enchilada sauce and Rotel tomatoes brings a perfect balance of tangy and spicy. It’s easy to customize with your favorite toppings, making it a versatile dish for any occasion.
What to Buy
When preparing this Beef & Cheese Enchilada Casserole (Low-Carb), here’s what you will need:
- 1 lb ground beef – Choose lean ground beef for a healthier option.
- 1 (1-oz) package taco seasoning – Opt for a sugar-free version for fewer carbs.
- 1/2 cup water – To mix with the taco seasoning.
- 1 (10-oz) can enchilada sauce – Look for low-carb varieties.
- 1 (10-oz) can Rotel tomatoes and diced green chiles – Adds a spicy kick!
- 12 (6-inch) flour tortillas – Use low-carb tortillas for the best results.
- 6 oz cream cheese – Provides a creamy texture.
- 3 cups shredded Mexican cheese blend – For that cheesy goodness.
Cook’s Kit
Before you get started, make sure you have the following kitchen tools:
- Large skillet – For browning the ground beef.
- Mixing bowl – To combine the cream cheese with the other ingredients.
- 9×13-inch baking dish – Perfect size for layering all the goodness.
- Spatula – For stirring and spreading the layers.
- Aluminum foil – To cover the casserole during baking.
Beef & Cheese Enchilada Casserole (Low-Carb): Step-by-Step Guide
Step 1: Prepare the Beef
In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat, then stir in the taco seasoning and water. Allow it to simmer for about 5 minutes until the mixture thickens.
Step 2: Mix the Cream Cheese
In a mixing bowl, combine the softened cream cheese with the enchilada sauce and set aside. This creamy mixture will add a luscious layer to your casserole.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C). In the bottom of a greased 9×13-inch baking dish, spread a thin layer of the beef mixture. Place four tortillas on top, overlapping them slightly.
Step 4: Layer the Ingredients
Spread half of the cream cheese mixture over the tortillas, followed by half of the remaining beef mixture. Then add a layer of Rotel tomatoes and 1 cup of shredded Mexican cheese blend. Repeat this layering process until you have used up all the ingredients, finishing with a final layer of tortillas topped with the remaining cheese.
Step 5: Bake
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 6: Serve and Enjoy
Once out of the oven, let the casserole cool for a few minutes before slicing. Serve hot, garnished with your favorite toppings like sour cream, fresh cilantro, or avocado slices.
Fresh Seasonal Changes
To keep things interesting, consider these seasonal variations:
- Spring: Add fresh spinach or asparagus for a pop of color and nutrition.
- Summer: Incorporate grilled corn and zucchini for a lighter version.
- Fall: Mix in pumpkin puree with the cream cheese for a unique twist.
- Winter: Top with roasted jalapeños for added warmth and flavor.
Frequent Missteps to Avoid
When making Beef & Cheese Enchilada Casserole (Low-Carb), be mindful of the following common errors:
- Using regular tortillas: This can significantly increase the carb count.
- Overcooking the beef: Ensure it’s just browned to prevent dryness.
- Skipping the cream cheese: This is crucial for the creamy texture; don’t leave it out!
- Not letting it cool: Allowing the casserole to set before slicing makes serving easier.
Best Ways to Store
If you have leftovers (which is unlikely, but it can happen!), here’s how to store them properly:
- Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze the assembled casserole before baking for up to 3 months. Just thaw before baking.
- Reheating: To reheat, cover with foil and bake at 350°F until heated through, about 20-25 minutes.
Quick Questions
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great low-fat alternative that works well in this casserole.
What can I use instead of cream cheese?
If you’re looking for a dairy-free option, consider using a vegan cream cheese or blended cashews for a creamy texture.
How spicy is this casserole?
The level of spiciness depends on the type of taco seasoning and the Rotel tomatoes you choose. You can control the heat by selecting a milder or spicier version.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the refrigerator until you’re ready to bake it.
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In Closing
This Beef & Cheese Enchilada Casserole (Low-Carb) is not just a meal; it’s a celebration of flavors that everyone will love. Whether you’re following a low-carb diet or simply wanting a comforting dish that the whole family can enjoy, this casserole fits the bill perfectly. With its layers of savory beef, creamy cheese, and zesty sauce, it’s a satisfying meal that can be made ahead of time for effortless entertaining or quick weeknight dinners. Enjoy the comforting flavors and the ease of preparation, and don’t forget to share your delicious results with friends and family!
Beef & Cheese Enchilada Casserole (Low-Carb)
Ingredients
Equipment
Method
- In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat, then stir in the taco seasoning and water. Allow it to simmer for about 5 minutes until the mixture thickens.
- In a mixing bowl, combine the softened cream cheese with the enchilada sauce and set aside.
- Preheat your oven to 350°F (175°C). In the bottom of a greased 9x13-inch baking dish, spread a thin layer of the beef mixture. Place four tortillas on top, overlapping them slightly.
- Spread half of the cream cheese mixture over the tortillas, followed by half of the remaining beef mixture. Then add a layer of Rotel tomatoes and 1 cup of shredded Mexican cheese blend. Repeat this layering process until you have used up all the ingredients, finishing with a final layer of tortillas topped with the remaining cheese.
- Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the casserole cool for a few minutes before slicing. Serve hot, garnished with your favorite toppings like sour cream, fresh cilantro, or avocado slices.
Notes
- Use low-carb tortillas to keep the dish low in carbs.
- Let the casserole cool before slicing for easier serving.
- Feel free to customize with your favorite toppings!
