Best 3 Low Carb Beef Enchiladas Recipes

KETO BEEF ENCHILADAS

Steps:

• Preheat your oven to 350ºF with the oven rack in the middle.
• Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef + salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.
• Add in the frozen cauliflower rice to the ground beef, and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.
• Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
• Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9x13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.
• Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
• Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
• Serve warm topped with desired toppings.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

BEEF ENCHILADA CASSEROLE LOW CARB VERSION

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2.75 quart baking dish with cooking spray and set aside. In a small bowl, mix spices together and set aside.
• 2. Brown ground beef and onion together and drain well, getting out as much grease as possible. Return to pan and add spices and about 1/4 cup of enchilada sauce. return to heat and simmer for about 5 minutes.
• 3. Cut tortillas into fourths. Spread a few tablespoons of red enchilada sauce in the bottom of the baking dish. Layer a few slices of the tortillas just to cover the bottom. Add 1/2 of the ground beef mixture and 1/2 cup of shredded cheese. Cover with another layer of tortillas. Add a few tablespoons of red enchilada sauce. Layer remaining ground beef, 1/2 cup of cheese. Top with remaining tortilla slices, remaining shredded cheese and pour the remaining red enchilada sauce evenly over the top.
• 4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Let stand for about 5 minutes before cutting. Serve with sour cream, Spanish rice and your favorite side dishes.
• 5. Here is the nutritional information.

LOW CARB BEEF ENCHILADAS

Steps:

• Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........