BEEF ENCHILADA CASSEROLE LOW CARB VERSION

Beef Enchilada Casserole Low Carb Version image

Provided by Elaine Bovender

Time 45m

Number Of Ingredients 14

Previous Next

1 lb lean ground beef
1 small onion, peeled and chopped
1 can(s) red enchilada sauce, 10 ounce size
1 Tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 c shredded cheddar cheese (mild or sharp) or mexican blend
5 8" low carb tortillas

Steps:

1. Preheat oven to 350 degrees. Spray a 2.75 quart baking dish with cooking spray and set aside. In a small bowl, mix spices together and set aside.
2. Brown ground beef and onion together and drain well, getting out as much grease as possible. Return to pan and add spices and about 1/4 cup of enchilada sauce. return to heat and simmer for about 5 minutes.
3. Cut tortillas into fourths. Spread a few tablespoons of red enchilada sauce in the bottom of the baking dish. Layer a few slices of the tortillas just to cover the bottom. Add 1/2 of the ground beef mixture and 1/2 cup of shredded cheese. Cover with another layer of tortillas. Add a few tablespoons of red enchilada sauce. Layer remaining ground beef, 1/2 cup of cheese. Top with remaining tortilla slices, remaining shredded cheese and pour the remaining red enchilada sauce evenly over the top.
4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Let stand for about 5 minutes before cutting. Serve with sour cream, Spanish rice and your favorite side dishes.
5. Here is the nutritional information.