Keto Enchilada Lasagna Casserole

"Keto enchilada lasagna casserole is a mildly spicy, cheesy freezer meal the whole family will love. Dinner is ready is under 30 minutes!"

Key Ingredient

ground beef

INGREDIENTS:

– 1 pound ground beef – 1/4 cup chopped onions – 1 cup salsa – 1/2 cup sliced olives – 1 tablespoon chili powder – 1 teaspoon ground cumin – 1 teaspoon oregano – 1/2 teaspoon salt – 1/2 cup sour cream – 4 slices deli chicken, thinly sliced – 6 oz sliced cheddar cheese – 1 cup shredded Mexican blend cheese

Keto Enchilada Lasagna Casserole

Yield

8 Servings

PROTEIN

23.5g

Time

28 Minutes

TOTAL CARBS

4.9g

1. Preheat oven to 400 degrees.

Preheat oven

2. Cook ground beef and onion in a large skillet over medium high heat until beef is browned.

Cook ground beef and onions

3. Stir in salsa, chili powder, cumin, oregano, salt, olives and sour cream. Remove from heat.

Make sauce

4. In a large casserole dish, spoon 1/3 of the beef mixture on to the bottom of the pan.

Beef layer

5. Lay down two slices of deli chicken on top of ground beef mixture.

Noodle layer

6. Lay down sliced cheddar cheese on top of sliced chicken.

Cheese layer

7. Repeat layers. Top with remaining beef mixture and shredded Mexican cheese. Bake at 400 degrees for 20 minutes or until cheese is melted and bubbly.

More cheese!

Enjoy!

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