Deconstructed Delight: A Low-Carb Twist on Classic Beef Enchiladas
Calling all enchilada lovers and those following a Keto diet – this recipe is for you! These Beef Zucchini Enchiladas offer a delicious and satisfying alternative to traditional enchiladas, featuring layers of thinly sliced zucchini filled with a flavorful ground beef mixture and smothered in a cheesy enchilada sauce.
Why You'll Love This Recipe:
- Keto-Friendly Feast: This recipe is a fantastic low-carb option that doesn't sacrifice flavor. The zucchini replaces tortillas, significantly reducing the carbohydrate content while providing a delightful textural contrast.
- Family-Friendly Fun: This dish is sure to please everyone at the table. The cheesy beef filling is a crowd-pleaser, and the zucchini adds a touch of freshness and healthy goodness.
- Surprisingly Easy: Don't let the ingredient list fool you! This recipe comes together quickly and easily. The zucchini slices are surprisingly easy to work with, and the prep work is minimal.
Ingredients:
- Flavorful Base:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- Hearty Filling:
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Zucchini Magic:
- 4 large zucchini
- Cheesy Goodness:
- 1 ½ cups shredded cheese (Monterrey Jack and cheddar blend)
- Enchilada Accoutrements:
- 1 ½ cups red enchilada sauce
- Sour cream, for drizzling
- Freshly chopped cilantro, for serving
Instructions:
- Preheat and Prep: Get your oven started by preheating it to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
- Sautéing the Base: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the fragrant aroma to develop.
- Searing the Beef: Add the ground beef to the skillet and crumble it with a wooden spoon as it cooks. Season with salt and pepper to taste. Cook the beef for 6 minutes, or until it's browned throughout and there is no longer any pink remaining. Drain any excess fat from the pan.
- Flavor Explosion: Return the skillet to the stovetop. Add 1 cup of the enchilada sauce, chili powder, and cumin. Stir to combine and bring to a simmer. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- The Zucchini Star: Using a Y-shaped vegetable peeler, create thin, long strips of zucchini. These zucchini slices will act as your enchilada “shells.”
- Assembling the Enchiladas: Lay out 3 zucchini slices slightly overlapping on a flat surface. Place a spoonful of the seasoned ground beef mixture onto the zucchini. Carefully roll up the zucchini slices, enclosing the beef filling. Repeat this process with the remaining zucchini slices and beef mixture.
- Baking to Cheesy Perfection: Arrange the rolled-up zucchini enchiladas seam-side down in the prepared baking dish. Pour the remaining ½ cup of enchilada sauce over the top of the enchiladas. Sprinkle the enchiladas generously with the shredded cheese blend.
- Melty Magic: Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. The melted cheese will hold everything together and create a delicious, slightly browned top.
- Serving Up Satisfaction: Let the enchiladas cool slightly before serving. Garnish with a dollop of sour cream and a sprinkle of fresh cilantro for a burst of color and freshness. Enjoy this delicious and healthy twist on a classic comfort food!
Tips:
- For a spicier enchilada, add a pinch of cayenne pepper to the ground beef mixture.
- If you don't have a Y-shaped vegetable peeler, you can use a regular vegetable peeler to create long, thin zucchini slices. Just be sure to make them as thin as possible for easy rolling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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