Beef Enchilada Bake Paleo Keto Whole30 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 BAKE | PALEO, KETO, WHOLE30

Steps:

• Preheat the oven to 400ºF.
• Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
• Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.
• Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
• Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
• Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
• Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
• Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
• Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice!

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.