Keto Green Chili Beef Enchiladas Food

KETO BEEF ENCHILADAS

Steps:

• Preheat your oven to 350ºF with the oven rack in the middle.
• Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef + salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.
• Add in the frozen cauliflower rice to the ground beef, and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.
• Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
• Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9x13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.
• Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
• Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
• Serve warm topped with desired toppings.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

GREEN CHILE ENCHILADAS

Steps:

• Prepare all of the veggies being used, set aside and preheat the oven to 375°F.
• If using fresh pork shoulder steaks: Remove excess fat from 1½ pounds of pork shoulder steaks. Season with salt, garlic powder, cumin powder and onion powder then slowly simmer in oil in a skillet till tender. When the pork has completed cooking set it aside.
• If using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the meat and set aside. Meanwhile, gently sauté the chopped onions and garlic with oil in a skillet for about 5 minutes and mix into the reserved meat mixture and set aside.
• If using fresh ground beef or turkey, sauté it with the onions, garlic and ground cumin in a frying pan till the beef is brown and no longer pink. Drain off the fat and set aside.
• Moisten six sheets of paper towels, wrap them around the tortillas and microwave them for 45 seconds on high power so to soften them.
• Spoon 1 Tbsp of the reserved enchilada sauce mix over each tortilla, spoon ~ ¼ cup of meat mixture and a little cheese on top and roll up the tortillas. Smear ½ cup of the sauce on the bottom of an 8x11 baking dish and place the rolled tortillas in the dish.
• Add any remaining meat to the bowl of the enchilada sauce and stir well. Pour this mix over the enchiladas. Sprinkle the remainder of the cheese over the enchiladas and bake for 15 - 20 minutes in the preheated oven at 375°F or till the cheese is melted and the sauce is bubbly.
• Remove from the oven and serve with the toppings as described above. I like to serve this with a mixed green salad on the side.
• I like the KISS principle of "keep it simple stupid". For desert, I serve a simplified version of fried ice cream. I roll scoops of vanilla ice cream in crushed frosted corn flakes, add some sliced bananas and squirt a little of chocolate syrup over each serving. Many of you didn't know how to fake a fried ice cream desert, did you?