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Keto Ground Beef Ranch Casserole - Creamy, Cheesy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 works well)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced small (optional but great for texture)
  • 1 tablespoon olive oil or butter (if needed)
  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup sour cream
  • 3/4 cup heavy cream
  • 2 tablespoons ranch seasoning (homemade or store-bought)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella (for extra melt)
  • 2 green onions, thinly sliced (for topping)
  • Fresh parsley, chopped (optional garnish)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Warm a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through. If there’s excess grease, drain it. If the pan looks dry, add the olive oil or butter.
  3. Add the diced onion and zucchini to the skillet. Cook for 4–5 minutes until the onions are translucent and the zucchini softens slightly. Stir in the garlic and cook for 30 seconds, just until fragrant.
  4. Season the beef mixture with ranch seasoning, smoked paprika, black pepper, red pepper flakes (if using), and salt. Stir until well coated. Taste and adjust seasoning as needed.
  5. Reduce the heat to low. Add the cream cheese and stir until it fully melts and coats the beef and veggies.
  6. Pour in the heavy cream and sour cream. Stir until the mixture is smooth and creamy. Fold in 1 cup of the shredded cheddar and the mozzarella until just melted.
  7. Transfer the mixture to the prepared baking dish. Spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
  8. Bake for 15–18 minutes, until the cheese is bubbling and lightly golden at the edges.
  9. Let the casserole rest for 5–10 minutes. Top with sliced green onions and parsley. Slice into squares and serve warm.