Best Low Carb Beef Enchiladas Recipes

AUNT ROCKY'S ENCHILADA STUFFED BELL PEPPERS (LOW CARB, GRAIN-FREE) FOR THIS VERSION OF STUFFED BELL PEPPERS, I USED THE FILLINGS FOR GROUND BEEF ENCHILADAS. TASTY AND FILLING, AND VERY EASY! AND EVEN

Steps:

• Preheat oven to 350ºF. Spray cooking spray in a baking pan big enough to hold all the halved peppers lying flat cut side up. Set aside.
• Cut bell peppers in half lengthwise (down through the stem, or just beside the stem). Remove seeds and membranes. Put peppers in a microwaveable dish and splash with a tablespoon of water. Cover tightly and microwave on high for 3 minutes. Drain well, and lay the peppers out in the baking pan or casserole big enough for them to lay flat with their cut sides up.
• Brown ground beef with onion in a large skillet. Give the meat a light sprinkle of salt and pepper while cooking. Cook until onions are translucent and water from meat has evaporated. Drain the grease.
• While meat is cooking, drain olives and set aside 6 halves or slices to use as garnish.
• Add garlic to cooked meat, and continue cooking for another minute. Add enchilada sauce, tomato sauce, drained olives, remaining spices, and 1 cup of the cheese to the hamburger. Stir until cheese is completely melted and mixture has thickened somewhat.
• Divide enchilada stuffing evenly among pepper cups. Sprinkle remaining cheese over the top. If you reserved any of the olive halves/slices, put them on top of the cheese. This is just for presentation, so if you forgot to set some aside, don't worry about it.
• Bake for 30 minutes, or until cheese on top begins to brown. Remove from oven, and sprinkle with chopped cilantro. Serve.
• Leftovers may be frozen.
• Notes:
• • I stuffed both red and green bell peppers, and I like the red much better for this dish. They give it a sweetness the green does not impart. The green bell peppers have 1 less carb per serving. To improve macros, I recommend serving with some avocado slices on the side.
• • Use any enchilada sauce that is gluten free, sugar free, and has no added tomato sauce.
• • You'll be using only 1/2 of a small can of tomato sauce. Be sure you use one with no added sugar. You can freeze the other half in a freezer bag and save to use next time, or make 2 batches at one time and freeze the extras to be warmed and served later.
• • Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• • For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
• Per serving (using red bell peppers): Calories 320, Total Fat 21 g, Saturated Fat 8 g , Sodium 474 mg, Potassium 31 mg, Total Carbohydrate 12 g, Dietary Fiber 2 g, Net Carbs 10* g, Sugars 6 g, Protein 21 g. Macros: 60% fat, 27% protein, 13% carbs.

LOW CARB BEEF ENCHILADAS

Steps:

• Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........