Keto Beef Enchilada Casserole Pie

60 mins Difficulty: Easy

Categories: Beef Main dishes Meat Recipes

Keto beef enchilada casserole pie to the rescue, for those missing enchiladas on keto!

Last week, I had a hankering for something spicy and comforting, and since it’s almost fall and the weather has cooled down, I wanted to warm up, so I played around and came up with a beefy casserole that’s got a southwestern spin.

Add or omit whatever to your liking…this recipe is very forgiving and I’m sure it will turn out great!

INGREDIENTS

Meat filling:

– 1 1/2 lb ground beef
– 1 small onion, divided
– 1 can chopped green chiles, drained -OR- 1-2 roasted pasila/poblano peppers
– Salt & pepper to taste
– 1 tablespoon dark chili powder
– 1/2 teaspoon garlic powder
– 1/4 cup water

Sauce ingredients:

– 2 tablespoons butter
– 3 cloves garlic, smashed or split
– 1/2 small onion, quartered
– 1 teaspoon ancho chili powder
– 1/2 teaspoon oregano leaves
– 1/2 teaspoon dried marjoram
– 1/2 teaspoon ground cumin
– 1 1/2 teaspoons unsweetened cocoa powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon xanthan gum (optional)
– 1 can (6 oz) tomato paste
– 2 cups chicken broth or 2 cubes boullion + 2 cups water

Enchiladas:

– 6 Egglife Wraps OR 1/2 batch of my Egglife Copycat Egg White Wraps
– 2 cups cheese, grated (cheddar, colby, or Jack are best, but you choose)

Optional toppings:

– Chopped cilantro
– Sliced green onion
– Diced tomatoes
– Sliced black olives

DIRECTIONS

Step 1. In a large skillet over medium-high heat, cook the ground beef while breaking up into small pieces, cooking until browned.

Step 2. While the beef is cooking, dice the onion, peppers, and mince the garlic, and add to the pan. Mix them in and let them sauté until tender-crisp. To the skillet, add the chili powder, cumin, and garlic powder, salt & pepper to taste, and the water. Stir well. Cover and reduce heat to low.

Step 3. In a medium saucepan over medium-low heat, add the butter and let it heat up. Add the garlic & onion chunks, ancho chili, oregano & marjoram, cumin, cocoa powder, and cinnamon, and toast in the butter until fragrant. Add the chicken broth and tomato paste, whisking until the tomato paste is thinned by the broth.

Step 4. Optional step: Sprinkle the xanthan gum in a fine dusting over the surface of the sauce, before step 5. The xanthan gum is not necessary, it just helps make the sauce more gravy-like (so does an equal amount of glucomannan, if you prefer that).

Step 5. With an immersion blender, blend the sauce ingredients until smooth. Increase the heat to a simmer and whisk occasionally, cooking until the cocoa powder and ancho chile are completely cooked (they will be somewhat gritty & raw until then).

Step 6. Preheat the oven to 400 F.

Step 7. While the sauce is simmering, grate the cheese and prepare a 9×9 pie dish by greasing with avocado oil, lard, tallow, or coconut oil.

Step 8. Using a large spoon or ladle, spread a thin layer of the enchilada sauce across the bottom of the pie dish.

Step 9. Place 1 egg white wrap on top of the sauce (cut in pieces to fit as needed), then spread a layer of the meat mixture over the wrap.

Step 10. Top the meat layer with a little sauce, and then scatter 1/3 of the grated cheese on top of the meat/sauce layer.

Step 11. Repeat with two more layers each, of egg white wrap, meat mixture, a little sauce, then another wrap.

Step 12. Top the final egg white wrap layer with a little more sauce, filling any of the empty spaces of the dish with sauce, then top with the remaining cheese, and top with whatever garnish you like (I used sliced cherry tomatoes, sliced black olives, and chopped cilantro).

Step 13. Place the pie dish onto a parchment lined sheet tray (because mine bubbled over with grease and sauce) and bake 20-25 minutes at 400 F.

Step 14. Remove the enchilada casserole pie from the oven and let rest on the counter for 10-15 minutes before slicing.

Serve with hot sauce, sour cream, or additional toppings/extra enchilada sauce.

Makes 6 servings.

Browned meat mixture and the sauce