One-Pot Keto Ground Beef Casserole

This one-pot keto ground beef casserole is a hearty, comforting weeknight dinner that comes together quickly and bakes up in a single pan for easy cleanup. Juicy 80/20 ground beef simmers with low-carb veggies in a rich, creamy sauce, then gets topped with a bubbly mix of cheddar and mozzarella for the ultimate cheesy finish. With tender beef, a luscious sauce, and just the right amount of spinach, zucchini, and cauliflower for body and freshness, it delivers all the cozy casserole vibes while staying strictly keto-friendly.

Course Casserole, Dinner, Main Course

Cuisine American

Keyword Casserole, gluten free, ground beef, keto, low-carb, one pot

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 520kcal

Equipment

large oven-safe skillet or braiser
Wooden Spoon
Cutting board
Chef's knife
measuring cups and spoons
Oven

Ingredients

For the casserole

1 1/2 pounds 80/20 ground beef
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup yellow onion, finely chopped (optional but adds flavor)
2 cups cauliflower florets, small
1 cup zucchini, diced
2 cups fresh baby spinach, loosely packed
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon sea salt plus more to taste
1/2 teaspoon black pepper freshly ground

For the creamy, cheesy sauce

4 ounces cream cheese, softened and cubed
1/2 cup heavy whipping cream
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese (optional, for extra flavor on top)

Instructions

Preheat the oven to 375°F and place an oven-safe skillet or braiser on the stove over medium heat.
Add the olive oil to the hot skillet, then add the ground beef and break it up with a wooden spoon as it cooks.
Cook the beef until it is mostly browned, then stir in the chopped onion and minced garlic and continue cooking until the beef is fully browned and the onion is softened.
Drain off any excess grease if needed, leaving just enough fat to lightly coat the bottom of the skillet.
Stir in the cauliflower florets and diced zucchini, then season the mixture with smoked paprika, garlic powder, onion powder, Italian seasoning, sea salt, and black pepper.
Cook the vegetables with the beef for several minutes, stirring occasionally, until the cauliflower starts to become slightly tender and most of the moisture has evaporated.
Add the fresh spinach to the skillet and cook, stirring, just until the leaves wilt into the beef and vegetable mixture.
Reduce the heat to low, then add the cream cheese cubes and heavy whipping cream and stir until the cream cheese melts and a smooth, creamy sauce coats the beef and vegetables.
Stir in about 1 cup of the shredded cheddar and 1/2 cup of the shredded mozzarella until the cheeses melt into the sauce, reserving the remaining cheeses for the topping.
Taste the mixture and adjust the seasoning with additional salt and pepper if needed to suit your preference.
Spread the beef mixture into an even layer in the same skillet or transfer it to a lightly greased casserole dish if your pan is not oven-safe.
Sprinkle the remaining cheddar and mozzarella evenly over the top, then add the grated Parmesan if using to create a flavorful crust.
Place the skillet or casserole dish in the preheated oven and bake until the casserole is hot and bubbly and the cheese on top is melted and lightly golden around the edges, about 15 to 18 minutes.
Remove the casserole from the oven and let it rest for about 5 minutes to set slightly before scooping into bowls and serving hot.
Garnish with a sprinkle of extra Italian seasoning or chopped fresh herbs if desired and serve with a simple green salad or roasted broccoli for a complete keto meal.

Notes

This casserole keeps well in the refrigerator for up to four days when stored in an airtight container and can be reheated in a 350°F oven or the microwave until warmed through. For meal prep, portion the cooled casserole into individual containers and freeze for up to three months, then thaw overnight in the fridge before reheating. To keep the dish from becoming watery, be sure to cook the vegetables until most of their moisture has cooked off before adding the cream and cheese. You can swap the vegetables for other low-carb options like broccoli or green beans, and you can change up the cheese blend to include Monterey Jack or pepper jack for a different flavor profile while keeping the recipe keto-friendly.

Nutrition