Keto Beef Enchiladas Paleo Gluten Free Recipes
KETO BEEF ENCHILADAS
This Keto Beef Enchiladas Recipe is only 6 net carbs! A low carb enchilada made without tortillas. Using my favorite keto friendly wrap, and a homemade enchilada sauce!
Provided by Natalie
Categories Main Course
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430 kcal, Fat 26.8 g, Carbohydrate 8.7 g, Fiber 1.7 g, Protein 34.8 g, ServingSize 1 serving
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