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Keto Enchilada Casserole With Zoodles Recipe

Name: Keto Enchilada Casserole With Zoodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 pounds Ground beef; 2 cups Zucchini Noodles; 1 Red bell pepper (chopped ); 2 tsp Minced Garlic; 1 tsp Chili Powder; 1/2 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Oregano; 1 cup Cherry Tomatoes (halved ); 1 cup Red Enchilada Sauce; 1 cup Shredded Monterey Jack Cheese

Stylish Cravings

Cheesy, saucy, and perfectly spicy, keto enchilada casserole only has 5 grams net carbs per serving, and is perfect with cauliflower rice.

Ingredients

1.5 pounds Ground beef

2 cups Zucchini Noodles

1 Red bell pepper (chopped )

2 tsp Minced Garlic

1 tsp Chili Powder

1/2 tsp Paprika

1/2 tsp Cumin

1/2 tsp Oregano

1 cup Cherry Tomatoes (halved )

1 cup Red Enchilada Sauce

1 cup Shredded Monterey Jack Cheese

Method

Add the ground beef, peppers and onions to a skillet over medium high heat. Saute until the vegetables are softened and meat is completely browned. Drain the excess fat.

Preheat the oven to 350 degrees.

Stir the minced garlic, chili powder, cumin, paprika, oregano and salt and pepper to taste into the meat mixture, and saute 30 seconds.

Pour the enchilada sauce into the skillet.

Remove the skillet from the heat, and mix together the meat mixture with the zucchini noodles and cherry tomatoes.

Spread the mixture into a well greased baking dish, and sprinkle with the cheese.

Bake for 15 minutes, or until the cheese is melted and the zucchini noodles are tender.

Garnish with chopped cilantro and lime wedges before serving.

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