Low Carb Ground Beef Casserole
Servings: 4
Ingredients
1 pound ground beef (80–90% lean)
1 cup sugar-free marinara or tomato sauce
1 cup full-fat sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Nonstick cooking spray or 1 teaspoon oil (for greasing the dish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass baking dish with nonstick spray or a little oil so the casserole doesn’t stick.
In a large skillet over medium-high heat, crumble in the ground beef. Cook, stirring and breaking it up with a spoon, until it’s browned and no pink remains, about 7–9 minutes.
Drain off any excess grease from the skillet if needed. Return the beef to the heat and season with garlic powder, salt, and black pepper. Stir in the sugar-free marinara or tomato sauce until the beef is evenly coated and the mixture is saucy but thick.
Spread the saucy ground beef mixture evenly in the bottom of the greased glass baking dish, pressing it into an even layer. This creates that rich brown meat base you want for a diner-style casserole.
In a medium bowl, stir together the sour cream and 1 cup of the shredded cheddar cheese. This becomes your creamy, tangy topping that melts into the beef as it bakes.
Dollop the sour cream and cheese mixture over the beef layer, then gently spread it out to cover most of the surface. It doesn’t have to be perfect; a few gaps are fine and add texture.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, making sure you have good coverage so you get that bubbly, browned cheese crust.
Place the casserole in the preheated oven and bake for 18–22 minutes, or until the cheese is fully melted, bubbling around the edges, and lightly browned on top.
For extra browning, you can switch the oven to broil for 1–2 minutes at the end. Watch it closely so the cheese goes golden and spotty-brown but doesn’t burn.
Let the casserole rest for about 5–10 minutes before serving so it sets slightly and is easier to scoop. Serve warm straight from the glass baking dish, making sure each serving gets plenty of the gooey cheese topping and savory beef base.
