Low Carb Beef Enchilada Casserole

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
16 oz Beef, 90% Lean Ground Beef from Sirloin 1 cup, pieces or slices Mushrooms, fresh 8 clove Garlic 8 oz Onion, sweet, raw 226 gram(s) Black olives sliced, canned 1 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average 5 cup Mexican Cauliflower Rice (by MACKDADDYGRILL) 3 cup Colby and Monterey Jack Cheese shredded 1 cup Enchilada Sauce, Green (Hatch) (by SALVARAD1) 2 serving Poblano Pepper, Raw (1 Pepper) (by NEVERNAKED)
Directions
Brown 1lb of extra lean ground beef with garlic and onions, peppers and mushrooms. Set aside.
Make Mexican Cauliflower Rice per recipe, about 5 cups.
In a large casserole dish, layer half the beef mixture on the bottom. Next layer 1/3 of the cheese and half the enchilada sauce. Add a layer of tomatoes and black olives reserving some for garnish. Top with half the cauliflower rice. Repeat the layers finishing the top with cheese and a few pepper slices and black olives.
Bake at 375 for about 35 minutes or until it is nice and bubbly and the cheese is lightly browned.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DONNAMCCLURE22.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 340.2
  • Total Fat: 21.5 g
  • Cholesterol: 69.1 mg
  • Sodium: 836.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 22.3 g

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