Meatball bakes are one of the first things I made when I started keto. I have a recipe here on the blog for a classic meatball bake made with marinara sauce and mozzarella cheese. I had it on the dinner menu one night a couple of weeks ago and decided to create a Mexican version of that dish.

(Idea: serve with side of cauliflower rice.)

INGREDIENTS:

Meatballs:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup grated cheddar cheese
  • 2 Tbsp taco seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


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Casserole:

  • Cooked meatballs
  • 1 10 oz can red enchilada sauce, I use Las Palmas brand
  • 3/4 cup shredded Mexican cheese

DIRECTIONS:

Meatballs:

  • Preheat oven to 400.
  • Add all of the meatball ingredients into a large bowl and mix well until combined.
  • Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
  • Bake for 25 minutes or until cooked through.

Casserole:

  • Preheat oven to 350.
  • Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
  • Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
  • Bake for 15 minutes or until cheese is melted and bubbly.

NUTRITION (PER SERVING):

Makes 5 Servings

Calories 309.8

Fat 21.6g

Protein 23.9g

Net Carbs 3.7g

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