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Keto Beef Enchiladas Recipe

These Keto Beef Enchiladas are a delicious and low-carb alternative to traditional enchiladas, made with a flavorful beef filling and wrapped in zucchini slices instead of tortillas. Perfect for a satisfying meal that fits into your ketogenic lifestyle.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large skillet
  • 1 baking dish
  • 1 cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 medium zucchinis, sliced thinly lengthwise
  • 1 cup sugar-free enchilada sauce
  • 1/4 cup fresh cilantro, chopped optional for garnish
  • 1/4 cup sour cream optional for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
  • Add the diced onion and minced garlic to the skillet with the beef and sauté until the onion is translucent, about 3–4 minutes.
  • Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
  • Remove the skillet from heat and mix in half of the shredded cheddar cheese.
  • In a baking dish, spread a thin layer of enchilada sauce on the bottom.
  • Take a zucchini slice and scoop a generous spoonful of the beef mixture onto it. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and beef mixture.
  • Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle the remaining cheddar cheese.
  • Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
  • Remove the baking dish from the oven and let it cool for a few minutes before serving.
  • Optional: garnish with fresh cilantro and serve with sour cream.

Notes

You can substitute the ground beef with ground turkey or chicken if desired.
Feel free to add additional spices to suit your taste or include vegetables in the beef mixture.
Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.