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Low Carb Beef Enchilada Bake - A Cozy, Weeknight-Friendly Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 or 85/15)
  • 1 tablespoon olive oil (if needed)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 small jalapeño, minced (optional, seeds removed for less heat)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 1 (8-ounce) can tomato sauce (no sugar added)
  • 1/3 cup canned diced green chiles
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 medium zucchini, thinly sliced into half-moons
  • 2 cups riced cauliflower (fresh or frozen, thawed)
  • 2 cups shredded cheese (Mexican blend or cheddar/Monterey Jack)
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1/2 cup sour cream or plain Greek yogurt, for serving (optional)
  • Lime wedges, for serving (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Warm a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
  3. If the pan looks dry, add the olive oil. Stir in the onion, bell pepper, and jalapeño. Cook until softened, about 4–5 minutes. Add the garlic and cook 30 seconds, until fragrant.
  4. Stir in the diced tomatoes, tomato sauce, green chiles, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, and black pepper. Reduce heat and simmer 5–7 minutes, letting the flavors meld. Taste and adjust seasoning.
  5. Add the riced cauliflower to the skillet and fold it into the beef mixture. Cook 2–3 minutes to soften slightly and absorb some sauce. Remove from heat and stir in the chopped cilantro.
  6. Spread half of the zucchini slices in the bottom of the baking dish. Spoon half of the beef mixture over the zucchini and spread evenly. Sprinkle with half of the shredded cheese.
  7. Repeat the layers: remaining zucchini, remaining beef mixture, and the rest of the cheese.
  8. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes, until the cheese is melted and bubbling and the edges are slightly browned.
  9. Let the casserole rest for 8–10 minutes before slicing. This helps it set and makes clean slices.
  10. Top with extra cilantro. Serve with a dollop of sour cream or Greek yogurt and a squeeze of lime, if you like.