Uploaded October 2024 | Updated September 2026, 50 minutes ago
Keto Taco Bell Enchirito
Servings: 4
Macros (per serving):
Calories: ~425
Net Carbs: ~5g
Protein: ~24g
Fat: ~34g
Fiber: ~8g
Ingredients:
Enchilada Meat Filling:
1 lb ground beef (85/15)
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup water
Keto Tortillas:
1 1/4 cups shredded mozzarella cheese
2 tbsp cream cheese
3/4 cup almond flour
1/4 tsp xanthan gum (optional, for elasticity)
Pinch of salt
Revised Red Sauce:
1 cup tomato sauce (no added sugar)
1/2 cup water
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
Toppings:
1/2 cup shredded cheddar cheese
2 tbsp black olives (optional)
1/4 cup sour cream
Chopped green onions (optional)
Instructions:
Prepare the Meat Filling:
In a large skillet over medium heat, brown the ground beef. Once browned, drain any excess fat.
Stir in the chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Add 1/4 cup water and let simmer for 5-7 minutes until the flavors are combined. Set aside.
Make the Keto Tortillas:
In a microwave-safe bowl, melt the shredded mozzarella cheese and cream cheese for about 60-90 seconds, stirring halfway through.
Stir in the almond flour, xanthan gum (if using), and a pinch of salt. Mix until a dough forms.
Roll the dough between two sheets of parchment paper into thin circles. Cut into 4 tortillas.
Cook the tortillas on a non-stick skillet over medium heat for 1-2 minutes per side until lightly browned. Set aside.
Prepare the Red Sauce:
In a small saucepan, combine the tomato sauce, water, chili powder, cumin, onion powder, garlic powder, salt, and pepper. Simmer on low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Assemble the Enchiritos:
Preheat the oven to 350°F (175°C).
Lay each keto tortilla flat. Spoon a generous portion of the ground beef filling into the center of each tortilla, then roll it up like a burrito.
Place the rolled enchiritos in a baking dish. Pour the red sauce evenly over the top, ensuring each is well-coated.
Sprinkle shredded cheddar cheese over the sauce, and add black olives if desired.
Bake:
Bake the enchiritos in the oven for 10-12 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
Top each enchirito with sour cream and chopped green onions before serving
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Keto Taco Bell Enchirito
Servings: 4
Macros (per serving):
Calories: ~425
Net Carbs: ~5g
Protein: ~24g
Fat: ~34g
Fiber: ~8g
Ingredients:
Enchilada Meat Filling:
1 lb ground beef (85/15)
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup water
Keto Tortillas:
1 1/4 cups shredded mozzarella cheese
2 tbsp cream cheese
3/4 cup almond flour
1/4 tsp xanthan gum (optional, for elasticity)
Pinch of salt
Revised Red Sauce:
1 cup tomato sauce (no added sugar)
1/2 cup water
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
Toppings:
1/2 cup shredded cheddar cheese
2 tbsp black olives (optional)
1/4 cup sour cream
Chopped green onions (optional)
Instructions:
Prepare the Meat Filling:
In a large skillet over medium heat, brown the ground beef. Once browned, drain any excess fat.
Stir in the chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Add 1/4 cup water and let simmer for 5-7 minutes until the flavors are combined. Set aside.
Make the Keto Tortillas:
In a microwave-safe bowl, melt the shredded mozzarella cheese and cream cheese for about 60-90 seconds, stirring halfway through.
Stir in the almond flour, xanthan gum (if using), and a pinch of salt. Mix until a dough forms.
Roll the dough between two sheets of parchment paper into thin circles. Cut into 4 tortillas.
Cook the tortillas on a non-stick skillet over medium heat for 1-2 minutes per side until lightly browned. Set aside.
Prepare the Red Sauce:
In a small saucepan, combine the tomato sauce, water, chili powder, cumin, onion powder, garlic powder, salt, and pepper. Simmer on low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Assemble the Enchiritos:
Preheat the oven to 350°F (175°C).
Lay each keto tortilla flat. Spoon a generous portion of the ground beef filling into the center of each tortilla, then roll it up like a burrito.
Place the rolled enchiritos in a baking dish. Pour the red sauce evenly over the top, ensuring each is well-coated.
Sprinkle shredded cheddar cheese over the sauce, and add black olives if desired.
Bake:
Bake the enchiritos in the oven for 10-12 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
Top each enchirito with sour cream and chopped green onions before serving
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
