Easy Keto Beef And Cheese Enchiladas Recipes

EASY KETO BEEF AND CHEESE ENCHILADAS

Steps:

• Dice the onion and shred the cheese before you begin.
• Slice the jalapeno into thin slices.
• Using a frying pan add the diced onion and ground beef, salt, pepper, and start cooking it over medium heat. Cook the ground beef until it's browned, Drain the beef if needed.
• Add the taco seasoning to the ground beef when it's done and still warm. Mix until fully combined. Set aside.
• Preheat the oven to 350 degrees.
• Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
• Open the package of egg wraps and place one faced down.
• Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
• Add a layer of seasoned ground beef on top of the cheese.
• Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito. (See photos for visual)
• Place the folded wrap open side down into the baking dish.
• Continue until you have filled all 14 of the egg wraps and filled the baking dish.
• If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
• Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
• Sprinkle the remaining cheese over the top of the enchiladas.
• Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
• Add the sliced jalapeños over the final layer.
• Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
• Allow the enchiladas too cool slightly before serving.

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.