Enchilada Bake (Low Carb): A Flavorful, Healthy Twist on a Classic

In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain any excess fat and set aside.
Add the diced onion and bell pepper (if using) to the skillet and sauté for 2-3 minutes, until softened.
Make the Enchilada Sauce:

In a small saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, pepper, and water.
Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
Assemble the Bake:

Preheat your oven to 375°F (190°C).
In a 9×9-inch baking dish, spread a thin layer of the enchilada sauce.
Add half of the cooked ground beef mixture, then top with half of the shredded cheddar and mozzarella cheeses.
Repeat the layers with the remaining beef, sauce, and cheeses.
Bake:

Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Serve:

Let the enchilada bake cool for a few minutes before slicing.
Serve with a dollop of sour cream and garnish with fresh cilantro, if desired.
Serving and Storage Tips