No matter where you are in the country, you can find a Mexican restaurant in a small town or large city. Mexican restaurants have fresh ingredients, a variety of robust flavor, and of course, it's affordable. I like Mexican food but find it to be the less healthish food compared to many restaurants. Yes, we all fill up on chips and salsa and the liquid gold "cheese dip."
The DEVIL'S DIP!!!!!!!
I wanted to share this TEX MEX inspired recipe that is favorable, easy to make, and of course, low-carb. This Gluten-Free & Keto Beef Enchilada recipe is simply delicious, and they have cheese shells instead of corn! That's right, CHEESE!
This at-home recipe is the perfect recipe to help you with that Mexican food craving, and something the whole family will love. Bon Appetit or Buen Provecho!
INGREDIENTS:
1 pound ground beef
2 cups Mexican blend cheese, shredded
1/2 cup red enchilada sauce (warmed it in the microwave)
8 teaspoons sour cream
2 green onions, sliced
1 jalapeno pepper, chopped (half if your not a heat person)
1. Cook ground beef in a skillet on the stove with the chopped jalapeno & taco seasoning. Set aside.
2. Preheat oven to 350 degrees. Prepare a baking sheet pan with parchment paper or a silicone mat.
3. Arrange shredded cheese into eight separate flat circles on the sheet pan, using about 1/4 cup cheese for each one. You may need two sheet pans to make eight enchilada shells.
4. Bake for about 6-8 minutes until cheese is bubbling, and the outside of the cheese circles start to brown.
5. While still warm and bendable, flip each cheese circle over. Roll each one with 1/2 cup ground beef, and pour warm enchilada sauce and can green chilis over the top.
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