Cheesy Keto Enchilada Meatball Bake
All the bold Tex-Mex flavors of enchiladas, wrapped up in tender, cheesy meatballs—without the carbs!
If you’re like me and crave the warm, savory flavors of enchiladas but want to skip the tortillas, this Keto Enchilada Meatball Casserole is about to become a weeknight favorite. It’s everything you love about enchiladas—spiced beef, melty cheese, and tangy red sauce—but in a low-carb, keto-friendly form that’s easy to make and perfect for the whole family.
This recipe combines two of my favorite comfort foods: juicy meatballs and classic enchilada flavors. The result is a hearty, cheesy, crave-worthy casserole that’s satisfying enough for dinner and tasty enough to serve guests (even those who aren’t keto!).
Whether you keep it simple or top it with sour cream, chopped onions, or avocado, this dish is super customizable—and absolutely delicious either way.
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Why You’ll Love This Recipe
- Low-carb & keto-friendly: No tortillas or hidden carbs.
- Hearty & satisfying: Packed with protein and cheesy goodness.
- Family-friendly: A crowd-pleaser that even picky eaters will love.
- Make-ahead friendly: Perfect for meal prep or freezing for later.
Equipment You’ll Need
- Parchment paper (I love using these precut sheets)
- Baking sheet
- Large mixing bowl
- 9×13 casserole dish
Ingredients
Here’s what you’ll need to bring this savory skillet to life. Don’t forget to divide your cheese—some goes into the meatballs, and the rest gets melted over the top.
- 2 lbs ground beef – We usually go with 80/20 or 73/27 for flavor, but any fat ratio works.
- ½ cup PORQ panko crumbs – These are pork rind crumbs—low-carb and crunchy. You can also crush your own pork rinds if you prefer.
- 2 eggs
- 2 cups shredded sharp cheddar cheese, divided – Sharp cheddar pairs beautifully with the enchilada sauce, but feel free to experiment.
- 2 packets taco seasoning – Regular or spicy both work. You can also use 4 tablespoons of homemade taco seasoning.
- 2 (10 oz) cans enchilada sauce – We like the Las Palmas brand for its flavor and cleaner ingredients. Homemade enchilada sauce works too—just use about 2½ cups.
Pro Tips for the Best Casserole
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect melt quality.
- Don’t skip saucing the bottom of the casserole dish: This helps keep the meatballs juicy and prevents sticking.
- Customize your toppings: Sour cream, green onions, avocado, jalapeños—go wild or keep it simple!
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 400°F.
Line a baking sheet with parchment paper.
2. Make the Meatballs
In a large bowl, mix together:
- Ground beef
- PORQ panko crumbs
- Eggs
- ½ cup shredded cheese
- Taco seasoning
Combine well, then roll into 1-inch meatballs. You should get around 24 meatballs. Place them on the prepared baking sheet.
3. Bake the Meatballs
Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F.
4. Assemble the Casserole
Reduce oven heat to 350°F.
Pour a thin layer of enchilada sauce into the bottom of your 9×13 casserole dish.
Add the cooked meatballs in a single layer.
Pour the remaining enchilada sauce over the top.
Sprinkle the remaining 1½ cups of cheddar cheese over the meatballs.
5. Bake Again
Bake at 350°F for about 15 minutes, or until the cheese is bubbly and melted to golden perfection.
Serving Suggestions
This casserole is delicious right out of the oven, but you can dress it up even more. Here are a few topping ideas:
- A dollop of sour cream
- Chopped green onions
- Sliced avocado
- A sprinkle of fresh cilantro
- Diced red onions or pickled jalapeños for a spicy kick
Serve it with a simple side salad or a scoop of cauliflower rice for a complete keto meal.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for easy lunches. Wrap tightly and store for up to 3 months.
- To reheat: Warm in the oven at 350°F or microwave in 30-second intervals until heated through.
Cheesy Keto Enchilada Meatball Bake
Ingredients
- 2 lbs ground beef
- 1/2 cup PORQ panko crumbs or crushed pork rinds
- 2 eggs
- 2 cups shredded sharp cheddar cheese divided
- 2 packets taco seasoning or 4 tbsp homemade
- 2 10 oz cans enchilada sauce
Instructions
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together the ground beef, panko crumbs, eggs, 1/2 cup of the shredded cheddar, and the taco seasoning until well combined.
- Roll into 1-inch meatballs and place on the baking sheet (about 24 meatballs).
- Bake for 20-25 minutes, or until internal temp reaches 165° F.
- Lower the oven temp to 350° F.
- Pour some enchilada sauce into the bottom of a 9x13 baking dish.
- Add the meatballs in a single layer.
- Cover the meatballs with the remaining enchilada sauce.
- Sprinkle the remaining 1 1/2 cups of shredded cheddar evenly over the top.
- Bake for 15 minutes, until cheese is melted and bubbly.
- Optional: Top with any toppings of your choice. Enjoy!
Notes
- This recipe makes approximately 24 meatballs, or 6 servings (about 4 meatballs per serving).
- Estimated calories per serving: 480–500, depending on the brands of cheese, sauce, and beef used.
- For best results, shred your own cheese—pre-shredded varieties contain anti-caking agents that may affect melting.
- Sauce and spice levels can be adjusted to taste—try spicy enchilada sauce or taco seasoning for extra heat.
- Leftovers store well! Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Final Thoughts
This Keto Enchilada Meatball Casserole is bold, cheesy, and full of comfort food flavor without all the carbs. It’s easy enough for busy weeknights and satisfying enough to become part of your regular dinner rotation. Give it a try—and don’t forget to let me know how you topped yours in the comments!
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