This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Keto ground beef enchiladas. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Keto ground beef enchiladas as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Keto ground beef enchiladas recipe. This Keto ground beef enchiladas make for a tasty summer dinner that you can make it easy. The Keto ground beef enchiladas recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Keto ground beef enchiladas recipe.

Keto ground beef enchiladas.

Before preparing the dish, I have done some research on how to cook Keto ground beef enchiladas easily with perfect taste. You can have Keto ground beef enchiladas using 9 ingredients and 4 steps. Here is how you achieve that.

Perfect Keto ground beef enchiladas Recipe Ingredients

It's 2 pounds of ground beef.
Prepare 4 tablespoons of taco seasoning.
Prepare 1/2 of onion chopped fine.
Prepare 4 tablespoons of cream cheese divided.
Prepare 1/2 cup of hatch green chiles chopped.
You need 8 of low carb tortillas of your choice (we like the ones from Aldi).
It's 1 of small can red enchilada sauce.
It's 1/2 of of the large brick of Velveeta cubed.
It's 1 can of rotel.

How to make Keto ground beef enchiladas from scracth

Brown ground beef and onion then drain. Add taco seasoning, green chiles, red enchilada sauce, and 2 tablespoons cream cheese and cook over medium heat adding enough water to make it saucy but still thick (around a cup, but start small and add as needed) and cook for about 10 minutes tasting for salt and season..
Put Velveeta, undrained can of Rotel, and 2 tablespoons cream cheese in a sauce pan and heat over medium until melted and smooth. Add enough water to make it a thinish cheese sauce..
Roll meat mixture into the 8 tortillas and put in a greased 9x13 seam side down. Pour over cheese sauce, covering all the corners. Cook at 350 uncovered until bubbly, you aren't looking to brown it..
Let set for 10 minute before trying to serve. They are a pain and a mess to get out of the pan. I recommend 2 spatulas..