Ingredients
Scale
- 1 pound ground beef (preferably grass-fed)
- 8 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise or sour cream
- 1/4 cup pickles, chopped (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the chopped bacon in a large skillet until crispy, then set aside on paper towels.
- In the same skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Season with salt, pepper, and paprika. Drain excess fat if needed.
- In a mixing bowl, combine cooked beef mixture with mayonnaise or sour cream, Dijon mustard, chopped pickles, and half of the shredded cheddar cheese. Mix thoroughly.
- Spread the beef mixture evenly in the prepared baking dish. Top with remaining cheddar cheese and crispy bacon pieces. Garnish with chopped parsley or chives.
- Bake for 20-25 minutes until cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden top.
Notes
- You can prepare the casserole ahead of time and store it in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- For longer storage, freeze in individual portions for up to 2-3 months.
- Feel free to customize with your favorite low-carb vegetables or additional toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, sautéing
- Cuisine: American
- Diet: Low-Carb, Ketogenic
Nutrition
- Serving Size: 1 plate
- Calories: 500 kcal Kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg