Low Carb Pork Enchiladas Goulash
Savor the bold flavors of Tex-Mex with this Low Carb Pork Enchiladas Goulash—a hearty, one-skillet meal packed with tender ground pork, vibrant veggies, and a rich, smoky enchilada-inspired sauce. This recipe transforms traditional enchiladas into a fuss-free, low-carb option by swapping tortillas for a colorful medley of zucchini, bell peppers, and onions. A blend of warming spices, creamy melted cheddar and Monterey Jack cheeses, and a touch of low-carb enchilada sauce make every bite irresistibly satisfying. Perfect for busy weeknights, this 50-minute dish delivers all the comfort of a classic goulash while sticking to your low-carb goals. Garnish with fresh cilantro for an extra burst of flavor, and enjoy a protein-packed, gluten-free dinner that’s sure to become a favorite in your meal rotation!
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Recipe Information
Ingredients
- 1 lb ground pork
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 3 tbsp tomato paste
- 1 cup diced tomatoes (canned)
- 1 cup chicken broth
- 3 tbsp enchilada sauce (low carb)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Wash all fresh vegetables thoroughly, then dice the zucchini, red bell pepper, and onion into small, uniform pieces. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground pork to the skillet and cook until browned, breaking up the meat with a spatula as it cooks. Once browned, remove the pork from the skillet and set aside.
Reduce heat to medium, add the remaining tablespoon of olive oil, and sauté the diced onion, red bell pepper, and zucchini for about 5 minutes until they begin to soften.
Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Stir and cook for an additional 1-2 minutes until the garlic is fragrant and the spices are evenly distributed.
Stir in the tomato paste and cook for 1 minute. Then add the diced tomatoes, chicken broth, and low-carb enchilada sauce. Mix thoroughly.
Return the browned pork to the skillet and reduce the heat to low. Simmer the mixture for 15-20 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Preheat your broiler (optional for melting cheese).
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the goulash. If using a broiler-safe skillet, place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Remove from the broiler and let cool slightly. Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 52.5 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1952 mg | 150% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2753 mg | 59% | |
*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.
