How to Prepare Yummy Keto ground beef enchiladas
Keto ground beef enchiladas. Keto enchiladas are a great way to use up any taco meat you may have leftover from another meal. Once you make your cheese tortillas, just roll them with meat and top with a little enchilada sauce, sour cream, and onion. Instructions Add Oil in a skillet over medium heat, Add garlic and onion then cook until translucent.
Perfectly seasoned ground beef is mixed with diced green chilies and sour cream, stuffed into a keto tortilla, and topped with a zippy enchilada sauce and cheese for a combination that never fails to delight. This is a low-carb dish that doesn't feel like a sacrifice. Keto enchiladas are a great way to use up any taco meat you may have leftover from another meal. You can cook Keto ground beef enchiladas using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Keto ground beef enchiladas
- It's 2 pounds of ground beef.
- Prepare 4 tablespoons of taco seasoning.
- You need 1/2 of onion chopped fine.
- You need 4 tablespoons of cream cheese divided.
- It's 1/2 cup of hatch green chiles chopped.
- You need 8 of low carb tortillas of your choice (we like the ones from Aldi).
- You need 1 of small can red enchilada sauce.
- You need 1/2 of of the large brick of Velveeta cubed.
- You need 1 can of rotel.
Once you make your cheese tortillas, just roll them with meat and top with a little enchilada sauce, sour cream, and onion. How to make Keto Beef Enchiladas: You start by browning the beef with the minced onion. Then mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef.
Keto ground beef enchiladas step by step
- Brown ground beef and onion then drain. Add taco seasoning, green chiles, red enchilada sauce, and 2 tablespoons cream cheese and cook over medium heat adding enough water to make it saucy but still thick (around a cup, but start small and add as needed) and cook for about 10 minutes tasting for salt and season..
- Put Velveeta, undrained can of Rotel, and 2 tablespoons cream cheese in a sauce pan and heat over medium until melted and smooth. Add enough water to make it a thinish cheese sauce..
- Roll meat mixture into the 8 tortillas and put in a greased 9x13 seam side down. Pour over cheese sauce, covering all the corners. Cook at 350 uncovered until bubbly, you aren't looking to brown it..
- Let set for 10 minute before trying to serve. They are a pain and a mess to get out of the pan. I recommend 2 spatulas..
Lay out roast beef on a cutting board. Trim each slice to be the size of a taco. Cover with some Cheddar and Monterey Jack cheese. Sprinkle some onion over cheese and roll up beef slices. Heat your cast iron skillet over medium heat.
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