Ingredients
Scale
- 1 lb ground beef
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup sliced pickles (optional)
- 1/2 cup sugar-free ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh lettuce and tomatoes for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cook the bacon until crispy, then crumble it into bits. Dice the onion and set aside.
- In a large skillet, sauté the ground beef over medium heat until browned. Add in the diced onion, garlic powder, onion powder, salt, and pepper. Cook until the onion is translucent, then drain excess fat.
- In a mixing bowl, combine the cooked beef mixture with sugar-free ketchup, Dijon mustard, and half of the shredded cheese. Stir well to incorporate all flavors.
- Transfer the beef mixture to a greased baking dish. Top with the remaining shredded cheese, crumbled bacon, and sliced pickles if using. Bake in the preheated oven for 15-20 minutes or until cheese is bubbly and golden.
- Remove from oven, let it rest for a few minutes, then garnish with fresh lettuce and tomato slices for added freshness. Serve hot for a satisfying low-carb meal!
Notes
- You can add low-carb vegetables like bell peppers, spinach, or zucchini for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This casserole freezes well; wrap tightly to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg