In Many Ground Beef Recipes
This very tasty ground beef casserole is keto and low carb. One among my easiest floor beef recipes, it’s perfect for a weeknight dinner.
Whenever I’m undecided what to make for dinner, I make this tasty casserole. Making it couldn’t be easier! Brown some floor beef, add cream cheese and spices, sprinkle with shredded cheddar and bake.
This casserole is keto and low carb, low calorie too if that’s a concern for you. But most significantly, it’s delicious!
I at all times have vacuum-packed floor beef in the fridge. It’s just so convenient. I use it to make many tasty recipes, corresponding to these:
Kale casserole
The substances you’ll want
You’ll solely need just a few easy substances when making this tasty ground beef casserole (the exact measurements are listed in the recipe card beneath):
Ground beef: I use further-lean floor beef in this recipe. Normally I desire lean, not extra-lean. But here, I drain the fats anyway, plus I add other creamy components.
Salt and pepper: I take advantage of high-quality sea salt. If you employ coarse kosher salt, you'll be able to enhance the amount you employ.
Spices: Garlic powder, onion powder, and cayenne pepper. A stale spice can easily ruin a dish. Be certain that they are recent!
Shredded cheddar: I like utilizing additional-sharp cheddar.
The way to make a ground beef casserole
This recipe is really easy! I included detailed directions in the recipe card beneath. Listed here are the basic steps:
Mix in some cream cheese and shredded cheddar.
Then bake until the cheese is melted.
I intentionally don’t embrace chopped onion in this recipe, because it’s very tasty with the onion powder and it’s a lot easier to not deal with chopping an onion.
In fact, you can add a medium chopped onion when browning the beef! Maybe you’re not as lazy as I am. 😉
I used to always buy lean ground beef (85% lean). But lately I’ve began experimenting with using further lean ground beef (93% lean).
In many ground beef recipes, together with this casserole, I find yourself draining the fat anyway. So it truly makes sense to use leaner floor beef.
Over the years of consuming a low carb diet, I've also slowly realized that there's such a factor as too much fats. I imagine that one can’t overeat in abandon (each fat and calories) and count on not to achieve weight, even on a low carb or a ketogenic weight loss plan.
So you’ll see that in this recipe, I use additional lean beef, reduced-fat cream cheese and a relatively small quantity of shredded cheddar, with excellent, tasty and creamy outcomes. However, if you want, by all means, use higher fat elements!
Any aspect dish, actually. It’s so very versatile. I most frequently serve it with a simple salad of tossed greens, or with a simple vegetable dish akin to steamed broccoli or roasted asparagus.
This casserole makes excellent leftovers that style even higher the subsequent day and may keep within the fridge, in an airtight container, for up to three days. They are often frozen for up to 3 months and reheated in the microwave. Sometimes I freeze individual servings. I reheat them in the microwave, lined, on 50% energy.
I sometimes publish a new recipe once or twice per week. Want the brand new recipes in your inbox? Subscribe!
Olive oil spray for pan
2 lb. extra lean floor beef (93% lean)
1 teaspoon fantastic sea salt
¼ teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1/four teaspoon cayenne pepper
4 oz reduced fat cream cheese, cubed
1 cup shredded cheddar, divided
2 tablespoons chopped parsley for garnish
Preheat oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it apart.
Add the bottom beef to the skillet. Drain the beef and return it to the skillet. Cook, stirring and breaking up the meat into small items, till the meat is no longer uncooked, about 5 minutes.
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 till totally melted and incorporated.
Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining 1/2 cup cheddar on prime.
Bake the ground beef casserole until the cheese is melted, about 10 minutes. Garnish with parsley and serve.
Whenever I’m undecided what to make for dinner, I make this tasty casserole. Making it couldn’t be easier! Brown some floor beef, add cream cheese and spices, sprinkle with shredded cheddar and bake.
This casserole is keto and low carb, low calorie too if that’s a concern for you. But most significantly, it’s delicious!
Ground beef is so convenient
I at all times have vacuum-packed floor beef in the fridge. It’s just so convenient. I use it to make many tasty recipes, corresponding to these:
Kale casserole
Korean ground beef
Ground beef meat pie
The substances you’ll want
You’ll solely need just a few easy substances when making this tasty ground beef casserole (the exact measurements are listed in the recipe card beneath):
Ground beef: I use further-lean floor beef in this recipe. Normally I desire lean, not extra-lean. But here, I drain the fats anyway, plus I add other creamy components.
Salt and pepper: I take advantage of high-quality sea salt. If you employ coarse kosher salt, you'll be able to enhance the amount you employ.
Spices: Garlic powder, onion powder, and cayenne pepper. A stale spice can easily ruin a dish. Be certain that they are recent!
Cream cheese: I use diminished-fat, however full-fats is okay if that’s what you desire.
Shredded cheddar: I like utilizing additional-sharp cheddar.
Parsley: Used largely for garnish, nevertheless it also provides a pleasant layer of taste.
The way to make a ground beef casserole
This recipe is really easy! I included detailed directions in the recipe card beneath. Listed here are the basic steps:
You rapidly brown the ground beef with a number of spices.
Mix in some cream cheese and shredded cheddar.
Transfer the mixture to a casserole dish and sprinkle with a little bit more cheese.
Then bake until the cheese is melted.
I intentionally don’t embrace chopped onion in this recipe, because it’s very tasty with the onion powder and it’s a lot easier to not deal with chopping an onion.
In fact, you can add a medium chopped onion when browning the beef! Maybe you’re not as lazy as I am. 😉
Why I’m utilizing low-fats elements
I used to always buy lean ground beef (85% lean). But lately I’ve began experimenting with using further lean ground beef (93% lean).
In many ground beef recipes, together with this casserole, I find yourself draining the fat anyway. So it truly makes sense to use leaner floor beef.
Over the years of consuming a low carb diet, I've also slowly realized that there's such a factor as too much fats. I imagine that one can’t overeat in abandon (each fat and calories) and count on not to achieve weight, even on a low carb or a ketogenic weight loss plan.
So you’ll see that in this recipe, I use additional lean beef, reduced-fat cream cheese and a relatively small quantity of shredded cheddar, with excellent, tasty and creamy outcomes. However, if you want, by all means, use higher fat elements!
What to serve with ground beef casserole?
Any aspect dish, actually. It’s so very versatile. I most frequently serve it with a simple salad of tossed greens, or with a simple vegetable dish akin to steamed broccoli or roasted asparagus.
What about leftovers?
This casserole makes excellent leftovers that style even higher the subsequent day and may keep within the fridge, in an airtight container, for up to three days. They are often frozen for up to 3 months and reheated in the microwave. Sometimes I freeze individual servings. I reheat them in the microwave, lined, on 50% energy.
I sometimes publish a new recipe once or twice per week. Want the brand new recipes in your inbox? Subscribe!
Olive oil spray for pan
2 lb. extra lean floor beef (93% lean)
1 teaspoon fantastic sea salt
¼ teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1/four teaspoon cayenne pepper
4 oz reduced fat cream cheese, cubed
1 cup shredded cheddar, divided
2 tablespoons chopped parsley for garnish
Preheat oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it apart.
Heat a big nonstick skillet over medium-high heat. Lightly spray it with olive oil.
Add the bottom beef to the skillet. Drain the beef and return it to the skillet. Cook, stirring and breaking up the meat into small items, till the meat is no longer uncooked, about 5 minutes.
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 till totally melted and incorporated.
Turn the heat off, and combine 1/2 cup of the shredded cheddar into the beef mixture.
Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining 1/2 cup cheddar on prime.
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