Keto Mexican Casserole with Ground Beef
Servings: 15
Calories: 381
Boldly seasoned ground beef and diced tomatoes, this keto Mexican casserole gets topped with a rich, cheesy, mashed-potato-like layer that bakes to golden perfection. Perfect for anyone following a keto/low carb lifestyle, yet family-friendly enough for weeknight dinners or meal prep.
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Ingredients
Beef Filling:
- 2 pounds ground beef
- 4 cloves garlic
- 20 ounces Rotel (or salsa or diced tomatoes), 2 cans
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
Topping:
- 1 cup water
- ½ cup unsweetened almond milk 120 mL
- ¼ cup butter 60 mL
- 1 ½ cups almond flour 360 mL
- 1 pound cheddar cheese grated
Instructions
Beef Filling:
- Brown ground beef with minced garlic, salt, and pepper.
- Cook over medium heat until beef is browned.
- Add canned tomatoes and remaining spices.
- Cover and simmer on low heat for about 10 minutes.
- Pour out into 9x13 baking pan.
Topping:
- Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
- Whisk the almond flour into the simmering almond-water mixture.
- Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
- The almond flour mixture should be roughly the consistency of mashed potatoes. If it's too thick, add a bit of water or almond milk. If it's too thin, sprinkle in a bit more almond flour.
- Spread the mixture evenly over the ground beef mixture.
- Sprinkle remaining cheese on top of the almond flour mixture.
- Bake at 350F (177C) for about 25 to 30 minutes. Serve!
Notes
- Adapted from a recipe in Taking Out the Carbage.
- It's best to shred your cheese fresh with a hand grater or food processor. The pre-shredded kind sold in bags is mixed with a starchy anti-caking powder so it has unnecessary carbs.
- The recipe was made in a 9x13-inch pan, but the recipe can easily be cut in half and made in an 8x8 or 9x9 square pan instead.
- To up the flavor of this Mexican casserole even more, try adding gluten-free enchilada sauce.
Nutrition
Serving: 177g | Calories: 381 | Carbohydrates: 6g | Protein: 20g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 607mg | Potassium: 292mg | Fiber: 2g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 4mg | Calcium: 280mg | Iron: 2mg
Additional Info
Net Carbs:
4
g
|
% Carbs:
4.3
%
|
% Protein:
21.3
%
|
% Fat:
74.4
%
|
SmartPoints:
13