33+ Delicious Keto Beef Enchilada Recipes You’ll Love

Are you a fan of rich, savory enchiladas but looking to stay within your keto diet goals?

If so, you’re in the right place! Beef enchiladas are a classic comfort food that are loaded with flavor and heartiness.

The good news is, you can enjoy this beloved dish while keeping your carb count low and your taste buds satisfied.

In this article, we’ve compiled over 33 keto beef enchilada recipes that put a flavorful twist on the traditional version, all without the guilt.

From casseroles and soups to creative twists like zucchini boats and pizza, you’ll find endless inspiration for your next keto-friendly meal.

Whether you’re cooking for the whole family or just meal prepping for the week, these recipes will keep you on track with your low-carb lifestyle without sacrificing flavor.

33+ Delicious Keto Beef Enchilada Recipes You’ll Love

Incorporating keto beef enchiladas into your meal rotation is a fantastic way to enjoy a comforting, satisfying dish while staying within your dietary goals.

With over 33 keto-friendly variations to choose from, you’ll never run out of delicious and innovative ways to enjoy the bold flavors of enchiladas.

From filling casseroles to light, veggie-packed alternatives like zucchini boats, there’s something for everyone.

The best part is that these recipes offer versatility, allowing you to personalize each dish with your favorite low-carb ingredients.

So, the next time you’re craving a cheesy, spicy meal, turn to one of these keto beef enchilada recipes for a delicious, guilt-free option that still delivers all the taste of the original.

Cheesy Keto Beef Enchiladas

These Cheesy Keto Beef Enchiladas are perfect for a quick, flavorful dinner that’s low-carb yet indulgently satisfying. Packed with ground beef, gooey cheese, and a savory homemade enchilada sauce, this dish will leave everyone asking for seconds. The keto-friendly tortillas ensure you stay on track without sacrificing taste.

Ingredients:

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 cup unsweetened tomato sauce
• 1/2 cup chicken broth
• Salt and pepper to taste

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

For the assembly:

• 6 keto-friendly tortillas
• 1 cup shredded mozzarella cheese

Instructions:

1. Prepare the sauce: Heat olive oil in a saucepan. Add minced garlic and sauté for 30 seconds. Mix in chili powder, paprika, and cumin. Stir in the tomato sauce and chicken broth. Season with salt and pepper. Simmer for 10 minutes.
2. Cook the filling: In a skillet, cook the ground beef and onions over medium heat until browned. Drain excess fat. Add garlic powder, onion powder, salt, and pepper. Stir in 1/2 cup cheddar cheese until melted.
3. Assemble enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a baking dish. Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in the dish.
4. Bake: Pour the remaining sauce over the enchiladas and sprinkle with mozzarella cheese. Bake for 20 minutes or until cheese is bubbly and golden.
5. Serve: Garnish with fresh cilantro or sliced jalapeños if desired.

These enchiladas deliver comfort food satisfaction without the carbs. The rich sauce combined with the cheesy filling creates a hearty dish your whole family will enjoy.

Spicy Keto Beef Enchiladas with Cauliflower Tortillas

If you crave a little heat, these Spicy Keto Beef Enchiladas with Cauliflower Tortillas will hit the spot. The homemade cauliflower tortillas keep it low-carb while providing a unique texture that pairs perfectly with the spicy beef filling and sauce.

Ingredients:

For the cauliflower tortillas:

• 1 medium head of cauliflower
• 2 large eggs
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tsp minced garlic
• 1 tbsp chipotle chili powder
• 1 tsp smoked paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the filling:

• 1 lb ground beef
• 1 small diced jalapeño
• 1/2 cup diced onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup shredded pepper jack cheese
• Salt and pepper to taste

Instructions:

1. Make cauliflower tortillas: Preheat oven to 375°F (190°C). Rice the cauliflower in a food processor and steam it until tender. Squeeze out excess moisture using a cheesecloth. Combine cauliflower, eggs, parmesan, salt, and pepper. Form small rounds on a parchment-lined baking sheet. Bake for 15 minutes, flipping halfway through.
2. Prepare the sauce: Heat olive oil in a pan. Sauté garlic, then add chipotle chili powder, smoked paprika, tomato sauce, and beef broth. Simmer for 10 minutes.
3. Cook the filling: Brown the ground beef with diced jalapeño and onions. Add garlic powder, onion powder, and pepper jack cheese, stirring until melted.
4. Assemble and bake: Spread sauce in a baking dish. Fill tortillas with the beef mixture, roll, and place seam-side down. Cover with sauce and sprinkle extra cheese on top. Bake for 20 minutes.
5. Serve: Garnish with avocado slices or sour cream for added creaminess.

These enchiladas are a fiery delight with every bite. The cauliflower tortillas add a lightness that balances the bold, spicy flavors beautifully.

Keto-Friendly Beef Enchilada Casserole

For those who love enchiladas but want an even easier option, this Keto-Friendly Beef Enchilada Casserole skips the rolling and layers the goodness in a baking dish for maximum convenience and flavor.

Ingredients:

For the enchilada sauce:

• 2 tbsp butter
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp oregano
• 1 cup tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the casserole layers:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 cup shredded Mexican cheese blend
• 6 low-carb tortillas, cut into quarters
• 1/4 cup diced green chilies

Instructions:

1. Prepare the sauce: Melt butter in a saucepan. Add chili powder, cumin, and oregano. Stir in tomato sauce and beef broth. Simmer for 10 minutes.
2. Cook the beef: In a skillet, cook ground beef and onions until browned. Mix in diced green chilies and season with salt and pepper.
3. Assemble the casserole: Preheat oven to 375°F (190°C). In a greased baking dish, layer tortilla pieces, ground beef, enchilada sauce, and cheese. Repeat until all ingredients are used, finishing with cheese on top.
4. Bake: Bake for 25 minutes or until cheese is melted and bubbly.
5. Serve: Let rest for 5 minutes before serving. Top with sour cream or chopped cilantro.

This casserole combines all the flavors of enchiladas in a fraction of the time. It’s the perfect meal for busy weeknights or when you’re hosting a crowd.

Keto Beef Enchilada Skillet

If you’re in the mood for a hearty, one-pan meal, this Keto Beef Enchilada Skillet is the way to go. Full of flavor with minimal clean-up, this dish combines tender ground beef, a zesty enchilada sauce, and melted cheese all cooked in one skillet for an easy and satisfying keto dinner.

Ingredients:

For the sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1/2 cup diced bell pepper
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

For the garnish:

• Fresh cilantro, chopped
• Sour cream or guacamole (optional)

Instructions:

1. Make the sauce: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Stir in chili powder, cumin, tomato sauce, and beef broth. Season with salt and pepper, and simmer for 5-10 minutes until thickened.
2. Cook the filling: In the same skillet, brown the ground beef, breaking it apart with a spatula. Once browned, add onions and bell peppers, cooking until softened. Stir in garlic powder, onion powder, and cayenne pepper if using.
3. Combine: Pour the enchilada sauce over the cooked beef mixture and stir well to combine. Top with shredded cheddar cheese and cover to let the cheese melt for 3-5 minutes.
4. Serve: Garnish with fresh cilantro and top with a dollop of sour cream or guacamole if desired.

This skillet version brings all the flavors of enchiladas without the need for tortillas, making it a quick and easy keto meal. The combination of seasoned beef, fresh veggies, and gooey melted cheese creates a satisfying, low-carb dinner that everyone will love.

Beef Enchilada Stuffed Bell Peppers

These Beef Enchilada Stuffed Bell Peppers are a creative twist on the classic enchilada. The bell peppers act as a natural “shell,” filled with a flavorful beef mixture and enchilada sauce, then baked to perfection. This keto-friendly version is low in carbs but high in flavor and nutrition.

Ingredients:

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup shredded Mexican cheese blend
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the peppers:

• 4 large bell peppers, tops cut off and seeds removed

Instructions:

1. Make the sauce: Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chili powder, paprika, tomato sauce, and beef broth. Simmer for 10 minutes, then season with salt and pepper.
2. Prepare the filling: In a skillet, cook ground beef with diced onions until browned. Stir in diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper.
3. Stuff the peppers: Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish. Stuff each pepper with the beef mixture, pressing gently to pack the filling in.
4. Bake: Pour enchilada sauce over the stuffed peppers, then top with shredded cheese. Cover the baking dish with foil and bake for 25 minutes, removing the foil for the last 5 minutes to allow the cheese to melt and brown.
5. Serve: Garnish with fresh cilantro and a dollop of sour cream for extra creaminess.

These stuffed peppers are a great way to enjoy the flavors of enchiladas without the tortillas. They’re a low-carb and nutrient-dense meal that’s perfect for a satisfying dinner.

Keto Beef Enchilada Soup

This Keto Beef Enchilada Soup is the ultimate comfort food, with all the flavor of enchiladas in a warm, hearty soup. It’s rich, spicy, and perfect for a cozy meal that fits into your keto lifestyle.

Ingredients:

For the soup base:

• 2 tbsp olive oil
• 1 lb ground beef
• 1/2 cup diced onions
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup beef broth
• 1 cup unsweetened tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the garnish:

• Shredded cheddar cheese
• Sour cream
• Sliced avocado
• Chopped cilantro

Instructions:

1. Cook the beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
2. Add the vegetables and spices: Add diced onions and cook for 3-4 minutes until softened. Stir in chili powder, cumin, garlic powder, diced tomatoes, beef broth, and tomato sauce. Bring to a simmer and cook for 10-15 minutes to let the flavors meld together.
3. Simmer: Add salt and pepper to taste, adjusting the seasoning as needed. Let the soup simmer for an additional 10 minutes to enhance the flavors.
4. Serve: Ladle the soup into bowls, then top with shredded cheddar cheese, a dollop of sour cream, avocado slices, and fresh cilantro.

This soup is a great way to enjoy all the flavors of beef enchiladas in a comforting, easy-to-make bowl. The rich, savory broth combined with the beef and spices creates a filling dish that keeps you warm and satisfied on cold nights.

Keto Beef Enchilada Meatballs

These Keto Beef Enchilada Meatballs are a fun and flavorful twist on the classic enchiladas. Packed with seasoned ground beef and topped with rich enchilada sauce, these meatballs are perfect for an appetizer or a main dish. You can even serve them with a side of cauliflower rice or a simple salad for a complete meal.

Ingredients:

For the meatballs:

• 1 lb ground beef
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the garnish:

• Shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped

Instructions:

1. Make the meatballs: Preheat the oven to 375°F (190°C). In a bowl, combine ground beef, almond flour, parmesan cheese, egg, chili powder, cumin, garlic powder, salt, and pepper. Mix until fully combined. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
2. Bake the meatballs: Bake the meatballs for 15-20 minutes or until cooked through and browned on the outside.
3. Make the enchilada sauce: While the meatballs are baking, heat olive oil in a saucepan. Add minced garlic and sauté for 30 seconds. Stir in chili powder and cumin. Add the tomato sauce and beef broth, then simmer for 10 minutes. Season with salt and pepper.
4. Combine: Once the meatballs are done, place them in the pan with the enchilada sauce and stir to coat.
5. Serve: Top with shredded cheese and cilantro. Serve as an appetizer or with a side of cauliflower rice for a full meal.

These meatballs are a bite-sized version of your favorite enchiladas, with the rich flavors of beef and spices, making them perfect for a low-carb snack or main dish. They are easy to make and perfect for a crowd!

Keto Beef Enchilada Zucchini Boats

Keto Beef Enchilada Zucchini Boats are a creative, low-carb alternative to traditional enchiladas. The zucchini acts as a “boat” that’s loaded with seasoned ground beef, topped with a cheesy enchilada sauce, and baked to perfection. This recipe is light yet hearty, making it perfect for a healthy, satisfying keto meal.

Ingredients:

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1/2 cup diced bell pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the zucchini:

• 4 medium zucchinis, halved and scooped out

Instructions:

1. Preheat the oven: Preheat the oven to 375°F (190°C).
2. Prepare the zucchini: Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating a “boat.” Place them in a greased baking dish.
3. Make the filling: In a skillet, cook the ground beef and onions until browned. Add the bell pepper, chili powder, cumin, garlic powder, salt, and pepper, cooking until the peppers are softened.
4. Make the sauce: In a separate pan, heat olive oil and sauté garlic for 30 seconds. Stir in chili powder, paprika, tomato sauce, and beef broth. Simmer for 10 minutes, then season with salt and pepper.
5. Assemble the boats: Spoon the beef mixture into the zucchini boats, then pour enchilada sauce over them. Top with shredded cheddar cheese.
6. Bake: Cover the baking dish with foil and bake for 25 minutes. For the last 5 minutes, remove the foil to allow the cheese to melt and bubble.
7. Serve: Garnish with fresh cilantro or sour cream if desired.

These zucchini boats offer all the flavor of enchiladas with fewer carbs, and the zucchini adds a fresh and healthy twist. They’re an excellent choice for a lighter keto meal without sacrificing flavor.

Keto Beef Enchilada Cabbage Rolls

Keto Beef Enchilada Cabbage Rolls are a fantastic way to enjoy the flavors of enchiladas in a low-carb form. Instead of tortillas, cabbage leaves are used to wrap up a savory beef filling, which is then topped with enchilada sauce and baked to perfection. This dish is both nutritious and satisfying, perfect for a keto dinner.

Ingredients:

For the cabbage rolls:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup shredded Mexican cheese blend
• Salt and pepper to taste
• 6 large cabbage leaves, blanched

For the enchilada sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

Instructions:

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 1-2 minutes to soften them. Drain and set aside.
2. Make the filling: In a skillet, cook ground beef with onions, chili powder, cumin, garlic powder, salt, and pepper. Once cooked, remove from heat and stir in 1/4 cup of shredded cheese.
3. Make the sauce: In a saucepan, heat olive oil and sauté garlic for 30 seconds. Stir in chili powder, paprika, tomato sauce, and beef broth. Simmer for 10 minutes. Season with salt and pepper.
4. Assemble the rolls: Preheat the oven to 375°F (190°C). Place a spoonful of beef mixture in the center of each cabbage leaf and roll it up, folding in the sides as you go. Place the rolls seam-side down in a baking dish.
5. Bake: Pour enchilada sauce over the rolls and top with the remaining cheese. Cover with foil and bake for 25 minutes. For the last 5 minutes, remove the foil to allow the cheese to melt.
6. Serve: Garnish with fresh cilantro and a dollop of sour cream or guacamole.

These cabbage rolls are a creative way to enjoy enchiladas while sticking to a keto diet. The cabbage provides a perfect “wrap” that holds the flavorful beef filling and enchilada sauce, making each bite delicious and satisfying.

Keto Beef Enchilada Bake

This Keto Beef Enchilada Bake is a casserole-style dish that combines all the savory goodness of traditional enchiladas, but in a no-roll, low-carb format. Layers of seasoned beef, enchilada sauce, and cheese come together to create a comforting meal that’s perfect for feeding a crowd or meal prepping for the week.

Ingredients:

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup diced green chilies (optional)

For the sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the bake:

• 6 low-carb tortillas, cut into strips
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the beef: In a skillet, cook the ground beef and onions until browned. Add chili powder, cumin, garlic powder, salt, pepper, and green chilies. Stir to combine and cook for another 2 minutes. Remove from heat.
2. Prepare the sauce: In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in chili powder, paprika, tomato sauce, and beef broth. Let the sauce simmer for 10 minutes. Season with salt and pepper to taste.
3. Assemble the bake: Preheat the oven to 375°F (190°C). In a greased baking dish, layer the low-carb tortilla strips, followed by a layer of beef mixture, then pour some enchilada sauce over the top. Sprinkle with shredded cheese. Repeat the layers until all ingredients are used, finishing with a top layer of cheese.
4. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
5. Serve: Garnish with fresh cilantro and serve with a side of sour cream or guacamole.

This Keto Beef Enchilada Bake is a simple yet delicious way to enjoy all the flavors of enchiladas without the hassle of rolling tortillas. It’s perfect for a busy weeknight and offers great leftovers!

Keto Beef Enchilada Nachos

These Keto Beef Enchilada Nachos are a fun, low-carb twist on classic nachos. Instead of tortilla chips, you’ll use crispy keto-friendly chips or even sliced zucchini to create a base that’s topped with seasoned beef, enchilada sauce, and melted cheese. It’s the ultimate low-carb appetizer or game-day snack.

Ingredients:

For the beef:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the sauce:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp paprika
• 1 cup unsweetened tomato sauce
• 1/2 cup beef broth
• Salt and pepper to taste

For the nachos:

• 2 cups keto-friendly chips (or sliced zucchini baked until crispy)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• Sour cream and guacamole for topping

Instructions:

1. Prepare the beef: In a skillet, brown the ground beef with diced onions. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
2. Make the sauce: Heat olive oil in a saucepan and sauté garlic for 30 seconds. Stir in chili powder, paprika, tomato sauce, and beef broth. Simmer for 5-10 minutes, seasoning with salt and pepper to taste.
3. Assemble the nachos: Preheat the oven to 375°F (190°C). Spread the keto-friendly chips or zucchini slices on a baking sheet. Top with the seasoned beef mixture, then drizzle with enchilada sauce. Sprinkle with cheddar cheese and Mexican cheese blend.
4. Bake: Bake for 10-15 minutes until the cheese is melted and bubbly.
5. Serve: Garnish with sour cream and guacamole for a creamy finish.

These Keto Beef Enchilada Nachos are a perfect snack for movie night, a party, or just when you’re craving something cheesy and delicious. They’re customizable, low in carbs, and incredibly satisfying!

Keto Beef Enchilada Queso Dip

This Keto Beef Enchilada Queso Dip is a creamy, cheesy, and spicy dip that combines all the flavors of beef enchiladas into one rich and indulgent snack. Made with a beefy enchilada base and loaded with melty cheese, it’s the ultimate keto-friendly dip for chips or veggies.

Ingredients:

For the beef:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the queso dip:

• 2 tbsp butter
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup diced green chilies (optional)
• 1 tbsp diced jalapeños (optional)

For serving:

• Keto-friendly chips or sliced veggies

Instructions:

1. Cook the beef: In a skillet, cook the ground beef and diced onions until browned. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
2. Make the queso dip: In a saucepan, melt butter over medium heat. Stir in heavy cream and bring to a simmer. Gradually add the cheddar cheese and Mexican cheese blend, stirring until melted and smooth. Stir in the green chilies and jalapeños if using.
3. Combine: Add the cooked beef mixture to the queso dip and stir to combine.
4. Serve: Transfer to a serving dish and serve with keto-friendly chips or sliced veggies like cucumber or bell peppers for dipping.

This Keto Beef Enchilada Queso Dip is the perfect creamy, cheesy indulgence that satisfies your cravings for enchiladas in a dip form. It’s ideal for parties, game days, or a cozy snack. Plus, it’s a great way to enjoy the flavor of enchiladas without the carbs!

Keto Beef Enchilada Casserole

This Keto Beef Enchilada Casserole is a delicious, one-pan dish that layers seasoned ground beef, enchilada sauce, and cheese into a satisfying casserole. It’s perfect for a family dinner or meal prep, and the low-carb nature of this dish makes it an excellent keto option.

Ingredients:

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup diced tomatoes (fresh or canned)
• Salt and pepper to taste

For the casserole:

• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• 6 low-carb tortillas, cut into strips (or use cauliflower rice for a no-tortilla version)
• 1 1/2 cups enchilada sauce (homemade or store-bought, ensuring it’s low-carb)
• 1/2 cup sour cream (for serving)

Instructions:

1. Cook the beef: In a skillet, cook the ground beef with diced onions until browned. Add chili powder, cumin, garlic powder, and diced tomatoes. Stir to combine, and season with salt and pepper. Simmer for a few minutes to allow the flavors to meld together.
2. Assemble the casserole: Preheat the oven to 375°F (190°C). In a greased 9×9-inch baking dish, layer the low-carb tortilla strips (or cauliflower rice), followed by a layer of the beef mixture, then pour enchilada sauce over the top. Add a layer of shredded cheddar and Mexican cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
3. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
4. Serve: Garnish with a dollop of sour cream and fresh cilantro.

This Keto Beef Enchilada Casserole is a hearty, comforting dish that brings together the familiar flavors of enchiladas without the carbs from tortillas. It’s great for busy nights or meal prepping, and the cheesy layers are sure to please everyone at the table.

Keto Beef Enchilada Lettuce Wraps

Keto Beef Enchilada Lettuce Wraps are a fresh and crunchy alternative to traditional enchiladas. The beef is seasoned with bold enchilada spices and wrapped in crisp lettuce leaves, making for a light yet flavorful meal that’s perfect for lunch or dinner.

Ingredients:

For the beef:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes

For the wraps:

• 12 large lettuce leaves (such as Romaine or Butter lettuce)
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream (for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the beef: In a skillet, brown the ground beef with diced onions. Add chili powder, cumin, garlic powder, salt, pepper, and diced tomatoes. Stir to combine and cook for 5-7 minutes until the mixture is heated through and the flavors meld.
2. Prepare the wraps: Separate the lettuce leaves carefully, washing and drying them well. Lay them out on a plate or serving platter.
3. Assemble the wraps: Spoon the seasoned beef mixture into the center of each lettuce leaf, then sprinkle with shredded Mexican cheese.
4. Serve: Top with a dollop of sour cream and garnish with chopped cilantro. Serve immediately for a fresh and satisfying low-carb meal.

These Keto Beef Enchilada Lettuce Wraps are a quick, healthy, and fun way to enjoy enchilada flavors without the extra carbs. They’re light but filling, making them a great choice for anyone following a keto diet or looking for a lighter meal.

Keto Beef Enchilada Soup with Cauliflower Rice

This Keto Beef Enchilada Soup with Cauliflower Rice combines the spicy, savory flavors of enchiladas with the comforting texture of soup. The addition of cauliflower rice makes it hearty, while keeping the dish low-carb. It’s a warming, satisfying meal that’s perfect for chilly evenings.

Ingredients:

For the soup base:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 cup diced tomatoes
• 2 cups beef broth
• 1 cup unsweetened tomato sauce
• Salt and pepper to taste

For the cauliflower rice:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• Salt and pepper to taste

For garnish:

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro

Instructions:

1. Prepare the beef: In a large pot, brown the ground beef with diced onions. Add chili powder, cumin, garlic powder, diced tomatoes, beef broth, and tomato sauce. Stir to combine, then bring to a simmer. Season with salt and pepper and let it cook for 10-15 minutes to allow the flavors to meld.
2. Prepare the cauliflower rice: In a separate skillet, heat olive oil over medium heat. Add the grated cauliflower and cook for 5-7 minutes until it softens and turns golden. Season with salt and pepper to taste.
3. Combine: Once the soup is ready, stir in the cauliflower rice and let the soup simmer for another 5 minutes to allow the flavors to blend.
4. Serve: Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

This Keto Beef Enchilada Soup with Cauliflower Rice is a rich, comforting dish that brings all the flavors of enchiladas to a low-carb, keto-friendly soup. The cauliflower rice adds a hearty texture, making it a filling meal that still fits within your dietary goals.

Keto Beef Enchilada Stuffed Peppers

These Keto Beef Enchilada Stuffed Peppers are a great low-carb option that combines the flavors of enchiladas with the nutritious filling power of bell peppers. The beef mixture is loaded with spices, enchilada sauce, and cheese, then baked into sweet bell peppers for a savory and satisfying meal.

Ingredients:

For the beef filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup diced tomatoes
• Salt and pepper to taste
• 1/2 cup shredded Mexican cheese blend

For the peppers:

• 4 large bell peppers (any color)
• 1/2 cup enchilada sauce (low-carb, if store-bought)

Instructions:

1. Prepare the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Cook the beef: In a skillet, brown the ground beef with diced onions over medium heat. Add chili powder, cumin, garlic powder, diced tomatoes, salt, and pepper. Stir well and cook for another 5 minutes.
3. Stuff the peppers: Spoon the beef mixture into each bell pepper until they are filled. Pour enchilada sauce over the top of each stuffed pepper, then sprinkle with shredded cheese.
4. Bake: Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender. Remove the foil and bake for an additional 5 minutes to melt the cheese.
5. Serve: Garnish with chopped cilantro or sour cream if desired.

These Keto Beef Enchilada Stuffed Peppers are a hearty, flavorful option for those looking to enjoy the taste of enchiladas in a low-carb format. The peppers add a nice crunch and sweetness that perfectly balances the richness of the beef and cheese.

Keto Beef Enchilada Frittata

This Keto Beef Enchilada Frittata is an easy and delicious way to enjoy the flavors of enchiladas in a breakfast or brunch dish. Packed with seasoned ground beef, eggs, and cheese, this frittata offers a savory and filling meal that’s low in carbs and high in protein.

Ingredients:

For the filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup diced green chilies (optional)

For the frittata:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the beef: In a skillet, cook the ground beef with diced onions over medium heat. Add chili powder, cumin, garlic powder, and salt, and cook for 5-7 minutes. Stir in the green chilies if using. Set aside to cool slightly.
2. Make the frittata mixture: Preheat the oven to 375°F (190°C). In a bowl, whisk together the eggs and heavy cream. Stir in shredded cheddar and Mexican cheese blend.
3. Assemble the frittata: In a greased oven-safe skillet, spread the cooked beef mixture evenly. Pour the egg and cheese mixture over the beef.
4. Bake: Place the skillet in the oven and bake for 20-25 minutes, or until the eggs are fully set and the top is golden.
5. Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh cilantro and serve with a side of sour cream or avocado for extra richness.

This Keto Beef Enchilada Frittata is an excellent way to start your day with the bold flavors of enchiladas. It’s easy to prepare, packed with protein, and makes for great leftovers. Plus, it’s a fantastic option for meal prepping.

Keto Beef Enchilada Chili

This Keto Beef Enchilada Chili is a hearty and flavorful dish that brings together the rich spices of enchiladas with the comfort of a chili. The beef is simmered in a rich, tangy enchilada sauce, making for a filling and satisfying low-carb meal. This chili is perfect for a cold day or a comforting dinner.

Ingredients:

For the chili base:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 1/2 cups beef broth
• 1 cup unsweetened tomato sauce

For the topping (optional):

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro

Instructions:

1. Cook the beef: In a large pot, brown the ground beef with diced onions over medium heat. Add chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir well and cook for 5 minutes to develop the flavors.
2. Make the chili base: Add the beef broth and tomato sauce to the pot, stirring to combine. Bring to a simmer and cook for 20-25 minutes, letting the chili thicken.
3. Serve: Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for garnish.

This Keto Beef Enchilada Chili combines all the savory, spicy flavors of enchiladas in a comforting chili format. It’s a low-carb, high-flavor dish that’s easy to make and perfect for a cozy meal.

Keto Beef Enchilada Zucchini Boats

These Keto Beef Enchilada Zucchini Boats are a delicious and creative way to enjoy the flavors of beef enchiladas while keeping things light and low-carb. Zucchini acts as the perfect “boat” to hold the seasoned beef mixture, enchilada sauce, and melted cheese for a satisfying and flavorful meal.

Ingredients:

For the beef filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes

For the zucchini boats:

• 4 large zucchinis
• 1 cup enchilada sauce (low-carb)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• Fresh cilantro for garnish

Instructions:

1. Prepare the zucchini boats: Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet.
2. Cook the beef: In a skillet, brown the ground beef with diced onions. Add chili powder, cumin, garlic powder, and diced tomatoes. Stir to combine and cook for about 5 minutes. Season with salt and pepper.
3. Stuff the zucchini: Spoon the beef mixture into the hollowed-out zucchinis. Drizzle with enchilada sauce, then top with shredded cheddar and Mexican cheese blend.
4. Bake: Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro and serve with a side of sour cream if desired.

These Keto Beef Enchilada Zucchini Boats are a great way to enjoy the classic enchilada flavors in a low-carb, veggie-packed format. They’re light yet satisfying, making them an excellent option for lunch or dinner.

Keto Beef Enchilada Pizza

This Keto Beef Enchilada Pizza is a fantastic low-carb alternative to traditional pizza, using a keto-friendly crust as the base and topping it with a savory beef enchilada mixture. It’s the perfect fusion of two delicious dishes, combining pizza with the bold flavors of enchiladas.

Ingredients:

For the pizza crust:

• 1 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 egg
• 1/2 cup almond flour
• 1/2 tsp baking powder
• Salt to taste

For the beef topping:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup enchilada sauce

For the pizza:

• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded Mexican cheese blend
• Fresh cilantro (for garnish)

Instructions:

1. Make the pizza crust: Preheat the oven to 375°F (190°C). In a microwave-safe bowl, melt the mozzarella and cream cheese together in the microwave for 1-2 minutes. Stir in the egg, almond flour, baking powder, and a pinch of salt to form a dough. Roll the dough between two sheets of parchment paper to form a pizza crust. Bake for 10-12 minutes until golden.
2. Prepare the beef: While the crust is baking, cook the ground beef with diced onions in a skillet over medium heat. Add chili powder, cumin, garlic powder, salt, and pepper. Stir in the enchilada sauce and cook for another 2-3 minutes.
3. Assemble the pizza: Once the crust is done, remove it from the oven. Spread the beef enchilada mixture over the crust. Sprinkle with shredded cheddar and Mexican cheese blend.
4. Bake the pizza: Return the pizza to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro and slice the pizza. Serve immediately with a side of sour cream or guacamole for extra flavor.

This Keto Beef Enchilada Pizza is a fantastic combination of keto-friendly pizza and flavorful enchiladas. It’s cheesy, savory, and perfect for anyone looking for a fun, low-carb dinner that doesn’t sacrifice taste.

Keto Beef Enchilada Sliders

These Keto Beef Enchilada Sliders are perfect for a snack, appetizer, or even a meal. Using low-carb buns, these sliders are filled with a savory ground beef enchilada mixture, topped with cheese, and baked to golden perfection. They’re easy to make and packed with flavor.

Ingredients:

For the beef filling:

• 1 lb ground beef
• 1/2 cup diced onions
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup enchilada sauce

For the sliders:

• 6 low-carb slider buns (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream (for serving)

Instructions:

1. Prepare the beef: In a skillet, cook the ground beef with diced onions until browned. Add chili powder, cumin, garlic powder, and season with salt and pepper. Stir in the enchilada sauce and simmer for 5 minutes.
2. Assemble the sliders: Preheat the oven to 375°F (190°C). Slice the low-carb buns in half and place the bottoms in a baking dish. Spoon the beef mixture onto the buns, then sprinkle with shredded cheddar and Mexican cheese blend. Top with the bun tops.
3. Bake: Bake for 12-15 minutes until the buns are toasted and the cheese is melted.
4. Serve: Serve the sliders with a dollop of sour cream and a side of guacamole or salsa.

These Keto Beef Enchilada Sliders are a fun, bite-sized version of traditional enchiladas. Perfect for parties, game days, or a quick meal, they’re full of flavor and satisfyingly low in carbs.

Note: More recipes are coming soon!