Home » Keto Casseroles » Keto Ground Beef Casserole
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Jump to Video Print Recipe
This tasty and cheesy ground beef casserole is keto and low-carb. One of my easiest ground beef recipes and ready in just 30 minutes, it's perfect for a weeknight dinner.
This casserole makes excellent leftovers that taste even better the next day and can be quickly reheated in the microwave.
Whenever I'm not sure what to make for dinner, I make this tasty casserole. Making it couldn't be easier! Brown some ground beef, add cream cheese and spices, sprinkle with shredded cheddar, and bake.
This ground beef casserole is keto and low-carb, low calorie too if that's a concern to you. But most importantly, it's delicious! Leftovers are great too, so you can double the recipe if you wish.
Jump to:
- Ingredients
- Instructions
- Frequently asked questions
- Expert tip
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients when making this tasty casserole. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Ground beef: I use extra-lean ground beef in this recipe. Normally I prefer lean, not extra lean. But here, I drain the fat anyway, plus I add other creamy ingredients.
Salt and pepper: I use fine sea salt. If you use coarse kosher salt, you can increase the amount you use.
Spices: Garlic powder, onion powder, and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.
Cream cheese: I use reduced-fat, but full-fat is fine if that's what you prefer.
Shredded cheddar: I love using extra-sharp cheddar. It's so flavorful!
Parsley: Used mostly for garnish, but it also adds a nice layer of flavor.
Instructions
Making this ground beef casserole is truly easy. I included detailed instructions in the recipe card below. Here are the basic steps:
Your first step is to quickly brown the ground beef with a few spices.
Now, mix in some cream cheese and shredded cheddar.
Transfer the mixture to a casserole dish and sprinkle it with a little more cheese, then bake until the cheese is melted. Sprinkle with parsley and serve. Easy!
Frequently asked questions
Why are you using low-fat ingredients?
I used to always buy lean ground beef (85% lean). But recently I've started experimenting with using extra lean ground beef (93% lean).
In many ground beef recipes, including this casserole, I end up draining the fat anyway. So it actually makes sense to use leaner ground beef.
I also find that reduced-fat cream cheese gives me excellent results in recipes, so I sometimes opt for using it.
So you'll see that in this recipe, I use extra lean ground beef, reduced-fat cream cheese, and a relatively small amount of shredded cheddar, with excellent, tasty, and creamy results. However, if you wish, by all means, use full-fat ingredients!
Doesn't a casserole usually include a starchy component?
Yes. Traditional casserole recipes include a starchy component. However, I've been making low-carb casseroles for many years now.
I have found that they are excellent without any starch and with just a protein ingredient, a creamy ingredient (sour cream, mayonnaise, heavy cream), spices, and sometimes a vegetable.
How can I make ground beef taste better?
Fatty ground beef is tastier than lean ground beef. But you can greatly improve the flavor of even extra-lean ground beef by salting and seasoning it liberally and by adding creamy and/or dairy ingredients such as sour cream or cheese.
Expert tip
When initially browning the ground beef, it's OK if it remains a bit pink. After all, it will finish cooking in the oven. And leaving it a bit pink in the first stage of cooking will help it remain nice and juicy.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- I intentionally don't include chopped onions in this recipe, because it's very tasty with the onion powder and it's so much easier not to deal with chopping an onion. But you can add a medium chopped onion when browning the beef! Maybe you're not as lazy as I am. 😉
- Another nice variation is to mix some hot sauce into the beef mixture.
- You can also add more spices, including smoked paprika and chili powder.
- Provolone works well as a substitute for the cheddar in this recipe.
Serving suggestions
Any side dish goes with this casserole. It's so very versatile. I most often serve it with an easy salad of tossed greens (this arugula salad is very good), or with a simple vegetable dish such as steamed broccoli or roasted asparagus.
Storing leftovers
This casserole makes excellent leftovers that taste even better the next day and can keep in the fridge, in an airtight container, for up to 3 days.
I reheat the leftovers in the microwave, covered, on 50% power. Sometimes I freeze individual servings. They can be frozen for up to three months and reheated in the microwave.
- Keto Cheeseburger Casserole
- Keto Meat Pie
- Chicken Enchilada Casserole
- Korean Ground Beef
Recipe Card
4.98 from 3640 votes
Pin Recipe Print Recipe
Keto Ground Beef Casserole
This very tasty ground beef casserole is keto and low carb. A very easy recipe, it's absolutely perfect for a weeknight dinner. Leftovers are great too!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 265kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray for pan
- 2 lb. extra lean ground beef (93% lean)
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 4 oz reduced-fat cream cheese cubed
- 1 cup shredded cheddar divided
- 2 tablespoons chopped parsley for garnish
Instructions
Preheat your oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
Heat a large nonstick skillet over medium-high heat. Lightly spray it with olive oil.
Add the ground beef to the skillet. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. Drain the beef and return it to the skillet.
Reduce the heat to medium. Mix the salt, pepper, garlic powder, onion powder and cayenne into the beef, then slowly and patiently mix in the cream cheese until fully melted and incorporated.
Turn the heat off, and mix ½ cup of the shredded cheddar into the beef mixture.
Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining ½ cup cheddar on top.
Bake the casserole until the cheese is melted, about 10 minutes. Garnish with parsley and serve.
Video
Notes
When initially browning the ground beef, it's OK if it remains a bit pink. After all, it will finish cooking in the oven. And leaving it a bit pink in the first stage of cooking will help it remain nice and juicy.
I use extra lean ground beef, reduced-fat cream cheese, and a relatively small amount of shredded cheddar, with excellent, tasty, and creamy results. However, if you wish, by all means, use full-fat ingredients! The casserole will be even better with those.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 4oz | Calories: 265kcal | Carbohydrates: 2g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Sodium: 372mg | Fiber: 0.1g | Sugar: 0.1g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
More Keto Casserole Recipes
- Mushroom Casserole
- Keto Tuna Casserole
- Broccoli Cheese Casserole
- Keto Pizza Casserole
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Sharon
Awesome quick recipe! I am doing keto and my husband is not, so I served mine over salad and his over mashed potatoes. We both loved it! I added onions and fresh garlic. I actually just prepared it in a skillet and skipped the baking. I just put the lid on the skillet to let the cheese melt. A new favorite!Reply
Vered DeLeeuw
Yay! I love how you made it work for both of you, Sharon! Thanks for the tip about skipping the oven.
Reply
Suzannah
This a a good base recipe. Can add almost anything to change it up. I baked it 10 minutes then added sliced pickles, sliced grape tomatoes, and chopped purple onions to cover the top. Then baked a few more minutes to soften the onions and tomatoes a bit. I called it a hamburger casserole. Really added texture and a mix of flavors.
Reply
Vered DeLeeuw
Your additions sound yummy, Suzannah! Thanks for the detailed comment.
Reply
Erin
This is a weekly staple in our house. We make the recipe exactly as it's listed and then add one can of green beans and canned mushrooms-drain liquid from both. Still keeps it low-carb and quick, and it's an all-inclusive meal.Reply
Vered DeLeeuw
I love the idea of adding canned, drained veggies! Thanks for this comment, Erin!
Reply
Debra Oliver
Super easy and delicious! I chopped onion and added chopped green pepper.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Debra! I love the idea of adding onions and peppers. Yum.
Reply
Sherry McCoy
My husband and I love this recipe.Reply
Vered DeLeeuw
I'm so glad to hear that, Sherry! Thank you for leaving a comment.
Reply
Sharon Stafford
I mixed it up with spaghetti squash . We loved it.Reply
Vered DeLeeuw
I love the idea of adding spaghetti squash! Glad you enjoyed it, Sharon.
Reply
Lori
What a satisfying meal! I made it according to the recipe but threw in a handful of pepper jack that I needed to use up and a bag of fixed cauliflower. Very good and already bookmarked. Served with a small side of peas. We've been trying to reduce our carb intake and raise our fiber so this was a perfect meal, TYSM!!!Reply
Vered DeLeeuw
I'm so glad you enjoyed this casserole, Lori. I love your additions!
Reply
Gma
Easy, more flavor than I thought it would have.Reply
Vered DeLeeuw
I'm so glad you enjoyed this casserole! Thank you for leaving a comment.
Reply
Margaret Kohlstaedt Kohlstaedt
This was delicious! I added as suggested the cauliflower rice. I used Aldi's garlic and herb. Hubby had NO clue it was cauliflower and asked for more! That NEVER happens! Thank you so much!Reply
Vered DeLeeuw
You're very welcome, Margaret!
Reply
Jamie Mayden
I really love this! I added a bag of cauliflower rice to make it go farther because I have a large family and it tasted just like tater tots casserole.Reply
Vered DeLeeuw
I'm so glad you like this casserole, Jamie!
Reply
Michelle
Delicious!!! I added a whole sweet onion and some slices of red, yellow, and orange peppers. Turned out fantastic!Reply
Vered DeLeeuw
Glad you enjoyed this casserole, Michelle!
