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.
- SERVINGS: 4
- 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.
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 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.
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.
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.