LOW Carb: Beef Enchilada Casserole

Beef Enchilada Casserole (x-post)

 

3 pounds lean ground beef

18 Mama Lupe’s Low Carb tortillas (from Netrition.com or other low carb place!)

2 cans Refried beans

2 cups of grated sharp cheddar cheese (pack it down)or you can substitute the Mexican White cheese

1 medium onion, (chopped fine)

1/4 cup chili powder

3 jalapeño chili, chopped

1 Jar or can of stewed tomatoes

1 can of enchilada sauce (mild)

 

Preparation

Preheat oven to 350°F. Butter a 12x9-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. (drain the fat away!) Reduce heat to low. Mix in chili powder and jalapeños and sauté 5 minutes. Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans, then cheese, a small amount of tomatoes, then a little sauce evenly over tortillas. Cover with 6 tortillas, repeat thin layer, use the last of the enchilada sauce now, then cover with last group of tortillas.

Sprinkle cheese over. (no enchilada sauce should be on top of this!) Pour last of tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, 45 minutes.

 

This makes about  10 (ish) servings.  I can’t be completely sure of the carbs but a nutritionist friend of mine says it’s about 11.5 grams per serving.  (could be higher if you get some kinda weird tomatoes)….so hey, let’s keep it low carb!

I am so glad you placed this recipe... I have been hungary for enchiladas.... and was wondering... and I love netrition... best place to get a lot of low carb items...   thank you so much for your recipes... they help out in planning meals in the weeks ahead.  

hey just for a change of pace... here is my chicken enchilada recipe... that I adapted a few years ago... it is a lot like yours except chicken. (12 servings)

12 low carb tortillas                                          
    2 pounds chicken breasts diced                                 
    3 cups bush's best cannellini beans                            
    2 cups monterey jack cheese                                    
    1 1/2 cups green enchilada sauce                               
    2 cups best choice fat free sour cream                         
Preheat oven 350;  spray a 9 x 13 glass pan.;   I boil my chicken breasts so that they shredd easier.  then mix in with chicken the beans, 1 cup of monterey jack cheese, 1/2 can of green enchilada sauce and 1 cup of sour cream.  place a layer of tortilla's on the bottom of the pan.  then place chicken mixture top with the remaining tortillas.   Mix the other 1/2 enchilada sauce and the other 1 cup of sour creams and pour over top layer of tortillas.  then top with other 1 cup of monterey jack cheese.   Bake on 350 for 45 minutes or until cheese melted and bubbly.
per serving my recipe nutrition puts it like this.
Cal, 304; fat, 12 g; net carbs, 15; protein, 31 grams
a lot of time i forgo the tortillas and just eat the inside....