Keto Cheeseburger Casserole Skillet
So many times on a Keto, Paleo, or even gluten free diet burgers, in their traditional form, don’t live up to expectations. Gluten free buns are predominantly dry and the texture is off, and lettuce wrapped burgers always end up disintegrating. That's where this delicious cheeseburger casserole comes in. All the flavors of your favorite burger in one convenient dish. So instead of dealing with a crumbly carb filled bun, or a the puddle left behind from a lettuce wrapped burger, pull up a seat and grab a forkful of this tasty entree.
I've talked about this in other posts, but it's very important to me to choose grass-fed pasture-raised beef over their conventionally raised counterparts. Grass-fed beef is higher in omega 3’s, has a better fat profile than standard beef, and a higher concentration of nutrients and antioxidants. By just doing a quick google search you can find that experts don’t necessarily agree that grass-fed is better you. It’s a complicated topic and it is important for me to stick with grass-fed beef, even is scientifically it’s not that much better for you, it’s definitely better for my tastebuds. Plus, I can probably do a google search and find research articles from a nutrition expert, saying the Oreo diet is the secret to living to 100.
At first I was afraid this recipe was going to turn out too similar to my childhood favorite hamburger helper. I say favorite, but it wasn't really all that special, just frequent. It made it's way onto the menu once a week a home and was packed along for every camping trip ever. Fortunately, the taste is so far superior to any boxed meal, the only real resemblance was the presence of ground beef. Next time I'm thinking about using ground bison, because as much as I love a good grassfed hamburger, a bison burger might just take it to the next level.
Cue the Jimmy Buffet, because this Cheeseburger is paradise...in a skillet!
Makes: 4 servings
- 1 lb ground beef
- ½ red onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 ½ oz cheddar cheese, divided
- 1 tablespoon tomato paste
- 1 tablespoon oil Toppings:
- red onion, chopped
- roma tomato
- shredded lettuce
- yellow mustard
- Heat oil in skillet over medium high heat, add beef, onion, and spices. Brown the meat while stirring occasionally.
- Stir in tomato paste, and half the cheese until well combined and the cheese is melty.
- Top with pickles, red onion, tomatoes, as well as the remaining cheese. Drizzle yellow mustard over the casserole and serve over bed of shredded lettuce.