Keto Beef Enchiladas Paleo Gluten Free Recipes

KETO BEEF ENCHILADAS

Steps:

• Preheat your oven to 350ºF with the oven rack in the middle.
• Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef + salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.
• Add in the frozen cauliflower rice to the ground beef, and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.
• Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
• Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9x13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.
• Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
• Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
• Serve warm topped with desired toppings.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

KETO BEEF ENCHILADAS (PALEO & GLUTEN-FREE)

Steps:

• In a small bowl, combine the chili powder, cumin, garlic powder, oregano, salt, coriander, and cinnamon. Set aside. The recipe goes fast, so get the tomato paste and chicken broth ready and place near the stove.
• In a medium saucepan, add the oil and heat over medium heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps.
• In a small bowl, combine the xanthan gum and oil or melted butter. Pour into the sauce and whisk constantly until thickened, around 3 minutes. If the sauce seems too thick, add additional chicken broth as needed to thin. Remove from heat. Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. If the sauce tastes "flat" it needs more salt.
• Prepare the enchilada sauce as instructed above and set aside. If making homemade tortillas, prepare them and set those aside as well.
• Prepare the meat: Finely chop the onion. Then, in a large skillet heat 2 Tbsp. oil over medium high heat. Once hot, add the onion and beef. Cook until beef has browned, breaking up the meat with a wooden spoon as it cooks. Drain off fat if desired, then add the green chiles, salt, and pepper. Stir to combine. Turn off heat and set aside.
• If needed, slightly heat the tortillas on the stove until softened. For most tortillas, this is 15 - 30 seconds per side over medium heat. Heat them just until soft. If you over-heat them, they will become hard.
• Preheat oven to 350 degrees.
• Place the tortillas on a baking sheet and spread the sauce over the top. Then, spoon some of the meat mixture into each tortilla. You can also add in black olives, green onions, and cheese if desired. Try not to over-fill the tortillas.
• Roll up each tortilla and place seam side down in a baking dish. Pour the remaining enchiladas sauce over the tortillas. There will be a little bit of beef leftover. You can either make a few more enchiladas in another baking dish or serve the remaining meat mixture spooned on top of the enchiladas.
• Stir about 2 Tbsp. of cilantro into the remaining sauce, if desired, and pour over the enchiladas.
• Sprinkle the top with cheese, non-dairy cheese, or nutritional yeast.
• Bake for 10 minutes, or until hot.
• Sprinkle extra cilantro, green onions, and any left over meat mixture over the top and serve with sour cream if desired.