Layered Beef Enchilada Bake

Name: Layered Beef Enchilada Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 pound ground beef (80/20 lean); 0.5 cauliflower (half head, finely riced); 0.5 yellow onion (diced); 3 clove garlic (minced); 1.5 cup sugar-free red enchilada sauce; 1 cup cheddar cheese (shredded); 4 ounce cream cheese (softened); 0.5 red bell pepper (diced); 1 teaspoon ground cumin; 1 teaspoon chili powder; 0.5 teaspoon dried oregano; 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup fresh cilantro (chopped, for garnish); 1 avocado (sliced, for serving)

A comforting low-carb take on classic beef enchiladas, layered with seasoned ground beef, riced cauliflower, cheese, and a rich, sugar-free red enchilada sauce.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Mexican
Difficulty: Medium

Dietary

Keto
Low-Carb
Low-Sugar
Gluten-Free
Nut-Free
High-Protein

Ingredients

1.25 pound ground beef (80/20 lean)
0.5 cauliflower (half head, finely riced)
0.5 yellow onion (diced)
3 clove garlic (minced)
1.5 cup sugar-free red enchilada sauce
1 cup cheddar cheese (shredded)
4 ounce cream cheese (softened)
0.5 red bell pepper (diced)
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon dried oregano
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup fresh cilantro (chopped, for garnish)
1 avocado (sliced, for serving)

Instructions

Preheat your oven to 375°F. Finely rice 1/2 of a cauliflower head. Dice 1/2 of a yellow onion and 1/2 of a red bell pepper. Mince 3 cloves garlic. Soften 4 ounces cream cheese.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 1/4 pounds ground beef and cook, breaking it apart, until browned. Drain any excess fat. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Add the diced yellow onion, diced red bell pepper, and minced garlic to the skillet. Cook for 5 minutes until vegetables soften. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon dried oregano.
Stir in the finely riced cauliflower and softened cream cheese. Mix until the cream cheese is fully incorporated and the mixture is well combined. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Spread half of the beef mixture evenly in the bottom of a 9x13 inch baking dish. Pour 3/4 cup sugar-free red enchilada sauce over the layer. Top with 1/2 cup shredded cheddar cheese.
Repeat with the remaining beef mixture, 3/4 cup enchilada sauce, and 1/2 cup shredded cheddar cheese.
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Garnish with optional 1/4 cup fresh chopped cilantro and 1 sliced avocado.

Notes

Prepare a double batch to have delicious leftovers for lunches throughout the week.

Nutrition (per serving)

Calories: 610
Protein: 46.2 g
Carbohydrates: 14.5 g
Fat: 42.1 g
Fiber: 4.1 g
Sodium: 950 mg
Saturated Fat: 20.5 g
Sugar: 4.8 g
Cholesterol: 160 mg