Keto Beef Enchilada Casserole Recipe with Low Carb Corn Tortillas
You won't believe this casserole is keto friendly. It's so filling.
Equipment
1 11 x 13 casserole baking dish
1 sauteing pan (to cook the ground beef filling)
1 large plate (for assembling each enchilada)
1 mixing spoon
1 large spatula (to easily transfer filled enchilada onto a baking tray)
1 alluminum foil (to cover the dish for the fiest few minutes of baking to avoid burning the cheese)
small and medium bowls or measuring cups (to measure out ingredients)
Ingredients
- 8 low-carb tortillas
- 1.7 lbs ground beef (that's 800g)
- 1 brown/yellow onion (medium or large)
- 2 tbsps avocado oil or olive oil
- 2 tsp taco seasoning
- 1/4 tsp black pepper
- 2 cups red enchilada sauce store-bought or homemade
- 2 1/2 cups Mexican cheese blend or pizza blend will work too
- 8 oz tub of sour cream for topping
- 1 cup diced green chilies fresh and de-seeded
Instructions
- Prepare keto tortillas as per the recipe linked below in the notes, or you can buy low-carb tortillas from the store.
- Chop the onion finely and saute them with the oil for about 2 minutes befor adding other ingredients.
- Add the ground beef to the onions along with red peppers, taco seasoning, pepper, and cook while stirring for another 5-8 minutes until it's cooked though.
- Add about 2/3rds of the red enchilada sauce to the skillet and cook for another 5 minutes on medium heat. We save the other third of the sauce for topping later.
- Mix half of the shreded cheese into the ground beef to make it creamy and gooey, after the beef is cooked and still on the stove top, lett the cheese melt into the beef.
- Grease a baking dish with a bit of olive or avocado oil, (approximately 11 X 13 inches will work well for this amount).
- Place the beef mixture into even portions in the middle of each tortilla and wrap it up like a burrito. Placing them into a baking dish tightly as you go, seam down. Use the large spatula to carfully transfer them from the plate to the dish as they may become soft and juice and eaily fall apart.
- Cover with remaining echilada sauce and shredded cheese evenly across all enchiladas. If you feel like it needs a bit more, go ahead and add extra sauce and cheese. The enichladas need to be covered generously with the sauce and cheese to prevent the edges from drying out in the oven.
- Bake for 25 minutes on 350F (180°C), check and bake a little longer if needed and if you want them to be a bit more golden brown on top.
- Remove the alluminum foil and bake for another 5-8 minutes or until the top is golden and ready to eat.
- Once cooked, place each enchilada serving on a large plate and top with sour cream and fresh sliced green chillis. Serve hot.
- You can store leftovers in an air tight container for up to 4 days (without the sourcream on top) or you can even freeze them for up to 6 months and reheat later. They will still taste great because the sauce will keep them moist and the flavor will meld together.
Notes
The calories and macros are approximate; this will depend on how fatty is the beef you are using. I use 4-star ground beef, usually around 10% fat. A higher fat percentage will increase the calories.
Nutrition
Serving: 2enchiladasCalories: 485kcalCarbohydrates: 6gProtein: 36gFat: 28g
Tried this recipe?Let me know how it was in the comments below.