Beefy Enchilada Casserole
Dinners + Mains

Beefy Enchilada Casserole

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Beefy, hearty, and totally kid friendly! This keto enchilada casserole is easy to make and a perfect low carb dinner for the whole family.

Recipe from All Day I Dream About Food

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Beefy Enchilada Casserole
Nutrition Info Print Recipe
  • Prep: 20 m
  • Cook: 45 m
  • Total: 1 h 5 m
  • Servings:


  • 2 lb ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups tomatoes pureed
  • 3 tbsp taco seasoning
  • 1/4 tsp cayenne
  • 4 pizza crusts KBosh
  • 8 oz cheddar cheese shredded or Mexican cheese blend


  1. In a large skillet over medium heat, add the ground beef. Cook until very little pink remains, breaking up any clumps with the back of a fork, about 10 minutes. Sprinkle with the salt and pepper. Drain off the fat, if desired.
  2. Stir in the pureed tomatoes, taco seasoning, and cayenne (if your taco seasoning is salt-free, you will want to add more salt). Cook until heated through and the beef is fully cooked, another 3 to 5 minutes. Taste and adjust seasonings as desired.
  3. Preheat the oven to 350F and spray a 9x13 casserole dish with coconut or avocado oil spray.
  4. Place one and a half pizza crusts on the bottom of the pan, cutting to fit. Use the cut bits to fill in any gaps. It does not need to be perfect.
  5. Top with 1/3 of the beef/tomato mixture and sprinkle with 1/4 of the cheese. Repeat this layering 2 more times, but use all of the remaining cheese for the top layer.
  6. Bake 30 minutes, then turn on the broiler for 1 to 3 minutes to brown the top slighlty (watch carefully!). Remove and let cool 10 minutes before serving.
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