Best Beef Enchilada Casserole Low Carb Version Recipes

CHEESY BEEF ENCHILADA CASSEROLE

Steps:

• To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)
• Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.
• To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
• Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
• Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
• To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.

BEEF ENCHILADA CASSEROLE LOW CARB VERSION

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.

ENCHILADA BAKE - LOW CARB RECIPE - (4.1/5)

Steps:

• Crust: Whisk the cream cheese and egg together until smooth. Add the seasoning and cheese; mix well. Spread the cheese mixture evenly over the bottom of a greased greased 9 x 13-inch baking dish. Bake at 350ºF, for 35 minutes or until browned, but not too dark. Let stand 5 to 10 minutes before adding the topping. Topping: Brown the hamburger and drain the fat. Mix in the seasoning, enchilada sauce and chiles. Spread over the crust and top with the cheese. Bake for another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs). Nutrition Facts Servings: 8 Per Serving % Daily Value* Calories 484 Total Fat 29.3g 38% Saturated Fat 17g 85% Trans Fat 0g Cholesterol 167mg 61% Sodium 596mg 26% Potassium 695mg 15% Total Carb 22.4g 7% Dietary Fiber 8g 29% Sugars 1.3g Protein 37.1g Vitamin A 33% · Vitamin C 18% Calcium 43% · Iron 112% *Based on a 2,000 calorie diet