Go Back
Low Carb Enchilada Casserole

Low Carb Enchilada Casserole Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 467
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 cup red enchilada sauce
  • 4 oz cream cheese, softened
  • 3 medium zucchini, sliced 1/4 inch thick
  • 2 cups shredded Mexican blend cheese, divided

Method
 

  1. Heat oven to 400°F. In a large oven-safe skillet, cook beef and onion over medium-high heat until no pink remains, about 5 minutes. Drain fat, then stir in garlic and cook 30 seconds.
  2. Add chili powder, cumin, salt, enchilada sauce, and cream cheese. Stir over medium heat until cream cheese melts, about 2 minutes. Remove from heat.
  3. Spread a thin layer of meat sauce in the skillet. Layer half the zucchini, half the remaining meat, and 1 cup cheese. Repeat with remaining zucchini, meat, and cheese. Press down lightly.
  4. Cover with foil and bake 15 minutes. Uncover and bake 5 more minutes until edges are bubbly.
  5. Broil on high for 1 to 2 minutes until cheese is golden and blistered. Serve hot.

Notes

Let the casserole rest 5 minutes before scooping so the layers set up. If you want a spicier kick, add a minced chipotle to the meat while it browns.