Description
A rich, northwestern-style keto casserole combining seasoned ground beef with a creamy cheesy topping, designed for feeding crowds. High in fat and flavor, with a keto-friendly base that mimics a biscuit crust without refined carbs.
Ingredients
Cooking spray (avocado oil preferred)
2 cups keto baking mix
1 ¼ cups whole milk (unsweetened almond milk optional)
2 tablespoons vegetable oil, divided
2 pounds ground beef (80/20 lean-to-fat ratio)
½ cup finely chopped small yellow onion
¾ cup chopped red bell pepper
2 tablespoons taco seasoning (no added sugars)
¾ teaspoon kosher salt
½ cup mayonnaise (full-fat)
1 cup sour cream (full-fat)
2 cups shredded cheddar cheese
2 cans (4 oz each) diced green chiles (drained)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray
In a bowl, mix keto baking mix with milk and 1 tablespoon vegetable oil until dough forms
Press dough into the bottom of the prepared baking dish
Brown 2 pounds ground beef in a skillet with remaining 1 tablespoon oil, then add chopped onion, bell pepper, taco seasoning, and kosher salt. Cook until tender
In a separate bowl, mix mayonnaise, sour cream, and half the cheddar cheese to create a creamy layer
Layer cooked beef mixture over the dough base, then evenly spread the sour cream mixes over the meat
Top with remaining cheddar cheese and drained green chiles
Bake for 30 minutes or until golden and bubbly
Let rest 10 minutes before serving
Notes
For non-keto variations, use regular Bisquick instead of keto baking mix
Use canned refried beans (no sugar) in place of part of the beef for added fiber
Cover and refrigerate leftovers for up to 4 days
Ideal for buffet-style serving – holds heat well for 2+ hours
- Prep Time: 20
- Cook Time: 35
- Category: Main dish
- Method: Baking
- Cuisine: Southwestern