Keto Beef Enchiladas
Indulge in the bold, zesty flavors of Keto Beef Enchiladas, a low-carb twist on a classic Mexican favorite. Perfectly seasoned ground beef, simmered with aromatic garlic, onion, and diced tomatoes, serves as the hearty filling for tender low-carb tortillas. Smothered in rich enchilada sauce and topped with a generous layer of melted cheddar or Mexican blend cheese, these enchiladas are baked to perfection for a bubbly, golden finish. Easy to prepare in under an hour, this keto-friendly dish is ideal for satisfying your Tex-Mex cravings without straying from your dietary goals. Garnish with sour cream and fresh green onions for a vibrant touch, and savor a comforting, guilt-free meal that's packed with flavor. Perfect for keto enthusiasts and anyone seeking a delicious, wholesome dinner option!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 small Onion
- 2 cloves Garlic
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 14.5 ounce can Diced tomatoes
- 8 pieces Low-carb tortillas
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1 cup Enchilada sauce
- 0.5 cup Sour cream
- 1 tablespoon Olive oil
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Finely chop the onion and mince the garlic.
Add the onion and garlic to the skillet and sauté for 2-3 minutes until they become fragrant and softened.
Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
Drain any excess fat from the skillet.
Stir in the chili powder, cumin, salt, and pepper.
Add the canned diced tomatoes, and let the mixture simmer for about 5 minutes to allow the flavors to meld.
Spread a few tablespoons of enchilada sauce on the bottom of a 9x13-inch baking dish.
Warm the low-carb tortillas slightly in the microwave for about 20 seconds to make them pliable.
Spoon about 1/4 cup of the beef mixture onto each tortilla, roll them up tightly, and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the filled tortillas.
Sprinkle the shredded cheese over the top of the enchiladas.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the enchiladas rest for a few minutes before serving.
Top with sour cream and green onions if desired.
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 7416 mg | 322% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 94.5 g | 338% | |
| Total Sugars | 36.5 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2819 mg | 217% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
