Description
These Keto Beef Enchiladas are packed with seasoned ground beef, onions, and cauliflower rice, all nestled in keto-friendly wraps and topped with a rich, homemade red enchilada sauce and melted cheese. With only 6g net carbs per serving, this Mexican-inspired comfort dish is gluten-free, grain-free, and offers dairy-free options. Perfect for meal prep, these enchiladas deliver big, bold flavors with a low-carb twist.
Ingredients
For the Enchiladas
- 1 pound ground beef (85% lean preferred)
- 1 medium yellow onion, chopped
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 10-ounce bag frozen cauliflower rice
- Keto-friendly wraps (such as Crepini Egg Thins; enough for 12 enchiladas)
- 1 cup Mexican blend shredded cheese
For the Sauce
- 1 batch homemade keto red enchilada sauce (or 1 cup of your favorite store bought enchilada sauce)
For Topping
- Chopped cilantro (optional)
- Avocado (optional)
- Sour cream (optional)
- Jalapeno slices (optional)
- Sliced olives (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF and position the rack in the middle. This ensures even baking for your enchiladas.
- Cook Beef & Onion: Heat a cast iron skillet over medium heat. Add avocado oil, chopped onion, ground beef, and salt. Break up the beef as it cooks, stirring occasionally, until the beef is nearly cooked through and the onions are soft, about 5-10 minutes.
- Add Cauliflower Rice: Stir in the frozen cauliflower rice with the beef mixture, and cook until the rice is thawed and all moisture is absorbed, about 5 more minutes. This step infuses the cauliflower with flavor and stretches out the filling.
- Mix in Sauce: Add 1/4 cup enchilada sauce to the meat mixture, remove from heat, and stir to fully combine. This ensures the filling is saucy and flavorful.
- Assemble Enchiladas: Spread about 1/4 cup enchilada sauce on the bottom of a 9×13-inch baking dish. Lay out a wrap, spoon a scant 1/4 cup of the beef mixture onto it, top with 1 tablespoon shredded cheese, and roll up like a cigar. Place seam-side down in the dish. Repeat with remaining wraps and filling.
- Add Sauce & Cheese: Pour about 1/2 cup remaining enchilada sauce (or more if preferred) over the rolled enchiladas. Sprinkle a generous layer of shredded cheese on top.
- Bake: Bake the dish uncovered for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve & Top: Serve warm, garnished with your favorite toppings such as cilantro, avocado, sour cream, jalapenos, or olives.
Notes
- Meat Substitutions: Swap the ground beef for ground turkey or chicken for a lighter version.
- Dairy Free: Omit shredded cheese and top with dairy-free cashew queso after baking.
- Serving Size: The recipe yields 12 enchiladas; serving size is about 3 per person.
- Nutritional Info: Nutrition is for enchiladas only, without toppings.
- Meal Prep: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 350ºF oven until warmed through.
- Freezing: Freeze in an airtight, freezer-safe container for up to 6 months. To reheat, bake from frozen for 35-40 minutes or microwave individual servings until warm.
- Gluten-Free/GF Wraps: Use gluten-free, keto-approved wraps such as Crepini Egg Thins.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas
- Calories: 430
- Sugar: Not specified
- Sodium: Not specified
- Fat: 26.8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 8.7g
- Fiber: 1.7g
- Protein: 34.8g
- Cholesterol: Not specified
