KETO BEEF ENCHILADAS #EASYRECIPES #LUNCH
These Delicious Gluten Free and Keto Beef Enchiladas are High in Healthy Fats and Low in Carbs. They make a Perfect Make Ahead Meal that can Quickly be Reheated in just a Few Minutes. On the off chance that you adore Keto Beef Enchiladas, at that point you might need to evaluate these Keto Buffalo Chicken Taquitos as well. They're by a wide margin my most famous formula and simply happen to be my most loved as well.
I adore how simple these Delicious Low Carb Keto Beef Enchiladas are to Make. Simply Brown the meat with the minced onion. At that point blend the cumin, bean stew powder, onion and garlic powder and salt and pepper with the water. At that point pour over the carmelized ground meat. Let stew until all the fluid is dissipated. At that point blend the cheddar and mozzarella cheeses in an enormous blending bowl. Separation the cheddar blend into 6 at that point make into balls. Spot onto a material paper (Not Waxed Paper) lined preparing sheet. Prepare until the edges are brilliant dark colored, at that point turn over. Spot a couple of spoonfuls of the hamburger on the edge of each shell. Firmly fold every one into a stogie shape.
Turn your stove temperature down, at that point place the gooey meat comes in succession on a little heating container or dish. At that point pour the enchiladas sauce equally over them. Spread with staying 1/4 cup of cheddar. Prepare until the cheddar on top is liquefied. Expel from the container and present with harsh cream and hacked cilantro.
Ingredients:
- 1 1/2 Cup Shredded Cheddar Cheese, Divided
- 1 1/4 Cup Shredded Mozzarella Cheese
- 1 lb Ground Beef
- 1/4 Cup Minced Onion
- 1 Tbsp Cumin
- 1/2 Tsp Chili Powder
- 1/2 Tsp Paprika
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Power
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Cup Water
- 1/8 Cup Pickled Jalapeños (Optional)
- 1/2 Cup Enchiladas Sauce
- 1/4 Cup Sour Cream
Directions:
- Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Chop the add the pickled jalapeños. Mix until incorporated.
- In a large mixing bowl, mix 1 1/4 cup of the cheddar and all of the mozzarella cheese. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
- Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)
- Turn your oven temperature down to 350 F. Place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining 1/4 cup of cheddar cheese, then bake for 8 – 10 minutes of until the cheese on top is melted.
- Remove from the pan and serve with sour cream and chopped cilantro.
Recipe Notes:
- You must use Parchment Paper, Not Waxed Paper. The cheese will stick to waxed paper.
- To make ahead: Roll out the beef and cheese. Let cool completely, then store in the fridge or freezer (without any sauce on them).
- To reheat, Preheat oven to 350 F. Pour the sauce over then add the cheese. Bake for 8 -10 minutes.
For more detail :http://bit.ly/30mYax6
