Beef Enchilada Stacks
Servings: 8 servings
Calories: 311kcal
Ingredients
- 1 1/2 lbs ground beef
- 1/2 large white onion diced
- 4 oz diced green chiles
- 2 cups enchilada sauce divided (see notes for my from-scratch recipe, or use jarred)
- 1 1/2 cups shredded cheese (I use organic, pasture-raised cheddar or a Mexican blend)
- 8 almond flour tortillas or other low carb tortilla
Instructions
- Preheat the oven to 375ºF. Grease an 11" x 15" baking dish with just enough avocado oil to lightly coat. Set aside while the oven preheats.
- Heat a large skillet over medium to medium high heat. Add the ground beef and cook until crumbled and browned through, about 5 to 7 minutes. Stir in the diced onion and cook for 2 minutes or until the onion is just softened. Drain the extra fat if you like (I usually leave it in). Stir in the can of diced green chiles and 1 1/2 cups of enchilada sauce.
- Use a spoon to spread 1/4 cup of enchilada sauce on the bottom of the greased baking dish, in rough circles where the two stacks will be. Lay two tortillas in the greased baking dish, creating the bottom layer of your two stacks. Layer the tortillas with a scoop of the ground beef mixture, and a small handful of cheese.
- Repeat the steps: tortilla, ground beef mixture, and cheese until you have three full layers in each stack. Finish the top of each stack with one last tortilla, and spread the remaining 1/4 cup of enchilada sauce on top. Sprinkle with some extra cheese (add sliced black olives if you like!) and transfer the dish to the oven.
- Bake for 15 to 20 minutes or until the cheese is melted and stacks are warmed through. Slice into wedges & serve hot with your choice of garnish - we like lactose free sour cream, avocado slices, and some fresh cilantro. Enjoy!
Notes
- You can substitute any ground meat you like, or swap for fully cooked & shredded chicken to make it easy. For a veggie style, sauté some sweet potato, broccoli, onion, and bell pepper. Make it your own!
- For the enchilada sauce, we found one by Sprouts store brand that we love that has good ingredients. Feel free to use whatever red sauce you like, or try my squeaky clean homemade version (it's super easy! linked HERE)
- Our favorite tortillas are the almond flour ones by Siete - you can purchase in most stores, or on their website! The cassava ones are great too, but I love the texture of the almond ones in this recipe and the lower carb count. Of course you can substitute any tortilla you like - low carb or not!
Nutrition
Calories: 311kcal | Carbohydrates: 7g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Sodium: 717mg | Fiber: 2g | Sugar: 5g