Posted by Keto Beef Enchiladas 6 net carbs! A low carb enchilada made without tortillas. Using my favorite keto friendly wrap, and a homemade enchilada sauce! Paleo, gluten free, grain free, dairy free options, sugar free, clean eating, real food.
PREPRATION TIME:
- SERVINGS: 4
Ingredients :
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- 1 pound ground beef, I use 85% lean
- 1 medium yellow onion, chopped
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 10- ounce bag frozen cauliflower rice
- keto friendly wraps, I use these Crepini Egg Thins that I get at Sprouts in the fridge section next to the gluten free breads
- 1 cup Mexican blend shredded cheese
- 1 batch homemade keto red enchilada sauce, or 1 cup of your favorite store bought enchilada sauce
- Toppings: chopped cilantro, avocado, sour cream, jalapeno, olives, etc.
Instructions :
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Preheat your oven to 350ºF with the oven rack in the middle.
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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.
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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.
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Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
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Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9×13 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.
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Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
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Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
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Serve warm topped with desired toppings.
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Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
Notes:
Meat Substitutions: You can use any ground meat you prefer. Ground turkey, chicken or pork would work great too!
Dairy Free: If you want these to be dairy free, you can leave out the shredded cheese. After they’re done baking, top with my dairy free cashew queso!
Serving Size: Serving is 3 enchiladas per person. This recipe easily makes 12.
Nutrition: I calculated the nutrition information on just the enchiladas. I didn’t include any toppings since the toppings you use will vary.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. You can either freeze a whole batch of enchiladas in a baking dish, or individual servings in a meal prep container. To reheat a whole batch in a baking dish, bake from frozen for 35-40 minutes until heated through. For reheating individual portion sizes in a meal prep container, microwave from frozen until warm, about 5-8 minutes. You could also thaw in the fridge overnight and it would reduce the reheat time for both methods.
