Welcome all! Papa G here. Today I present a beef enchilada casserole. This easy, 8
serving recipe brings all the flavors of Mexico into one low carbohydrate package and is
perfect for meal prep Sunday's The flavor also reminds me a little of the old Taco
Bell beef Enchirito recipe. Let's get started. We'll begin by putting
together our Mexican spice blend. To a small bowl, add 1 tablespoon of chili
powder; some cumin; paprika; some salt; a little garlic powder; onion powder; dried
oregano; ground black pepper; and just a touch of cayenne pepper. Give a mix to
blend and set aside. For our beef mixture we'll use two pounds of 80/20 ground
beef; about 1/2 a cup of pickled jalapenos; some sliced black olives; 3
stalks of green onions; and our Mexican spice blend. Roughly chop the onions,
peppers and olives. Separate the whites and the Greens of the onion. We'll be
using the green tops later on. Add the ground beef to a skillet on medium-high
heat. Break up the beef into small pieces. Add the spice blend and cook until the
meat is browned. Drain the excess fat and return the beef to the skillet. Add the
onion whites, jalapenos and the chopped black olives.
Stir to cook for about a minute or two more. Add 1/2 a cup of my enchilada sauce
and stir to combine. Turn the heat off and set aside. Now I'm still working on
my low carbohydrate tortilla recipe, so in the mean time, we'll be using my favorite low
carbohydrate tortilla as a replacement. Feel free to use your own. Just be sure that
they're low carbohydrate and are about eight inches in diameter. Stack five tortillas
on a cutting surface and cut into quarters.
Add the meat mixture to a large mixing bowl. Add one cup of sour cream; a quarter cup or
one ounce of Mexican blend cheese; a tablespoon of dried chives; and a
tablespoon of freshly chopped cilantro. Add a quarter cup of my enchilada sauce.
Mix well to combine. Using a 9 by 13 inch baking dish, spray just a little bit of
oil to the bottom. place the quartered tortillas on the bottom of the dish so
that the entire bottom is covered. Pour about 1/2 a cup of my enchilada sauce
over the tortillas and add about a quarter cup of cheese. Add the meat
mixture and spread evenly. Spread a quarter cup of cheese over the top of
the meat. Place the remaining tortillas on top, similar to what we did on the
bottom. Pour one cup of my enchilada sauce on top of the tortillas. Add the
remaining cheese to the top of the casserole. Scatter some sliced black
olives over the top. Cover with some aluminum foil and place in a preheated
350°F oven for 20 minutes. Remove from the oven; uncover and bake an
additional 5 to 7 minutes. Remove and let cool for five to 10 minutes to set and
add some green onions to the top. After its cooled, run a knife around the sides
and pre-cut into 8 equal servings. Serve warm; drizzle on a little extra enchilada
sauce; a little extra sour cream; a few more green onions and enjoy all the
flavors of Mexico wrapped up into one low carbohydrate casserole.
There you have it folks! My low carbohydrate beef enchilada casserole recipe. I hope you
enjoyed this video. If you did, please like and consider subscribing. Thanks for
watching and I'll see you next time!
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