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. You can find that recipe here. I had it on the dinner menu one night a couple of weeks ago and decided to create a Mexican version of that dish.
I added a twist to the meatballs by adding in taco seasoning and cheddar cheese. Once the meatballs were cooked, I added them to a casserole dish and covered them with enchilada sauce and shredded Mexican blend cheese. This recipe is definitely going on my regular dinner rotation for sure!
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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
Casserole:
Cooked meatballs
1 10 oz can red enchilada sauce, I use Las Palmas brand
3/4 cup shredded Mexican cheese
METHOD
Meatballs:
1)
Preheat oven to 400.
2)
Add all of the meatball ingredients into a large bowl and mix well until combined.
3)
Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
4)
Bake for 25 minutes or until cooked through.
Casserole
1)
Preheat oven to 350.
2)
Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
3)
Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
4)
Bake for 15 minutes or until cheese is melted and bubbly.