Ground Beef Keto Enchiladas with Zucchini

Dive into the bold flavors of keto-friendly Ground Beef Keto Enchiladas with Zucchini, a perfect blend of savory ground beef and fresh zucchini, wrapped in a cheesy, low-carb embrace.

Course Dinner

Cuisine Mexican

Keyword ground beef enchiladas, Keto Dinner, Keto Enchiladas, low carb enchiladas, Zucchini Enchiladas

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 485kcal

Equipment

Skillet
9x13 inch baking dish
Cutting board
Cheese grater
Spatula

Ingredients

1 lb Ground beef
2 Zucchini large, thinly sliced lengthwise
1 tablespoon Olive oil
½ Onion medium, finely chopped
2 Garlic cloves minced
1 teaspoon Cumin
1 teaspoon Chili powder
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Canned tomato sauce
1 cup Shredded cheddar cheese
1 cup Shredded mozzarella cheese
Fresh cilantro For garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned.
Stir in cumin, chili powder, salt, and pepper, cooking for an additional minute to release the flavors.
Pour in the tomato sauce, mix well, and simmer on low heat for 5 minutes, allowing the flavors to meld.
Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with additional paper towels.
Place a portion of the ground beef mixture on one end of each zucchini slice, then sprinkle with a bit of cheddar and mozzarella cheese.
Roll up the zucchini slices and place them seam side down in the prepared baking dish.
Once all enchiladas are in the dish, sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Notes

For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.

If you're avoiding dairy, substitute the cheese for a dairy-free cheese alternative that melts well.

To ensure the zucchini doesn't become too soggy, make sure to draw out as much moisture as possible before rolling.

This dish can be made ahead and refrigerated; just add a few extra minutes to the baking time when reheating from cold.

Nutrition