Beef Enchilada Casserole – Low Carb Keto Mexican Recipe

Beef Enchilada Casserole – Low Carb Keto Mexican Recipe

July 25, 2019 40 By William Morgan


Welcome all! Papa G here. Today I present a
beef enchilada casserole. This easy, 8
serving recipe brings all the flavors of
Mexico into one low carbohydrate package and is
perfect for meal prep Sunday’s The flavor
also reminds me a little of the old Taco
Bell beef Enchirito recipe. Let’s
get started. We’ll begin by putting
together our Mexican spice blend. To a
small bowl, add 1 tablespoon of chili
powder; some cumin; paprika; some salt; a
little garlic powder; onion powder; dried
oregano; ground black pepper; and just a
touch of cayenne pepper. Give a mix to
blend and set aside. For our beef mixture
we’ll use two pounds of 80/20 ground
beef; about 1/2 a cup of pickled
jalapenos; some sliced black olives; 3
stalks of green onions; and our Mexican
spice blend. Roughly chop the onions,
peppers and olives. Separate the whites
and the Greens of the onion. We’ll be
using the green tops later on. Add the
ground beef to a skillet on medium-high
heat. Break up the beef into small pieces.
Add the spice blend and cook until the
meat is browned. Drain the excess fat and
return the beef to the skillet. Add the
onion whites, jalapenos and the chopped
black olives.
Stir to cook for about a minute or two
more. Add 1/2 a cup of my enchilada sauce
and stir to combine. Turn the heat off
and set aside. Now I’m still working on
my low carbohydrate tortilla recipe, so in the
mean time, we’ll be using my favorite low
carbohydrate tortilla as a replacement. Feel free
to use your own. Just be sure that
they’re low carbohydrate and are about eight
inches in diameter. Stack five tortillas
on a cutting
surface and cut into quarters.
Add the meat mixture to a large mixing bowl. Add
one cup of sour cream; a quarter cup or
one ounce of Mexican blend cheese; a
tablespoon of dried chives; and a
tablespoon of freshly chopped cilantro.
Add a quarter cup of my enchilada sauce.
Mix well to combine. Using a 9 by 13 inch
baking dish, spray just a little bit of
oil to the bottom. place the quartered
tortillas on the bottom of the dish so
that the entire bottom is covered. Pour
about 1/2 a cup of my enchilada sauce
over the tortillas and add about a
quarter cup of cheese. Add the meat
mixture and spread evenly. Spread a
quarter cup of cheese over the top of
the meat. Place the remaining tortillas
on top, similar to what we did on the
bottom. Pour one cup of my enchilada
sauce on top of the tortillas. Add the
remaining cheese to the top of the
casserole. Scatter some sliced black
olives over the top. Cover with some
aluminum foil and place in a preheated
350°F oven for 20 minutes. Remove
from the oven; uncover and bake an
additional 5 to 7 minutes. Remove and let
cool for five to 10 minutes to set and
add some green onions to the top. After
its cooled, run a knife around the sides
and pre-cut into 8 equal servings. Serve
warm; drizzle on a little extra enchilada
sauce; a little extra sour cream; a few
more green onions and enjoy all the
flavors of Mexico
wrapped up into one low carbohydrate casserole.
There you have it folks! My low carbohydrate beef
enchilada casserole recipe. I hope you
enjoyed this video. If you did, please
like and consider subscribing. Thanks for
watching and I’ll see you next time!