Easy Keto Beef And Cheese 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.

EASY KETO BEEF AND CHEESE ENCHILADAS

Steps:

• Dice the onion and shred the cheese before you begin.
• Slice the jalapeno into thin slices.
• Using a frying pan add the diced onion and ground beef, salt, pepper, and start cooking it over medium heat. Cook the ground beef until it's browned, Drain the beef if needed.
• Add the taco seasoning to the ground beef when it's done and still warm. Mix until fully combined. Set aside.
• Preheat the oven to 350 degrees.
• Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
• Open the package of egg wraps and place one faced down.
• Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
• Add a layer of seasoned ground beef on top of the cheese.
• Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito. (See photos for visual)
• Place the folded wrap open side down into the baking dish.
• Continue until you have filled all 14 of the egg wraps and filled the baking dish.
• If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
• Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
• Sprinkle the remaining cheese over the top of the enchiladas.
• Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
• Add the sliced jalapeños over the final layer.
• Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
• Allow the enchiladas too cool slightly before serving.