If it’s not Taco Tuesday, it is Beef Enchiladas.
No for real. We are here for all the Mexican cuisine. This includes beef enchiladas. We have not been able to get our son to venture past taco meat and cheese, but the girls are all about these carb balance beef enchiladas. They are not only easy to assemble, but are so good!
Some of you may be wondering what I am referring to when I say carb balance beef enchiladas. Well, it all goes to the source of the soft shell for the enchiladas. Instead of using basic flour or corn tortillas, we went with the Carb Balance version that Mission offers. We are not a carb canceling family, but we do try and make better choices when ever it is possible.
Mission makes it easy, so why not? If you are all about some drive up pickup, then you can grab all of these items from Target. Yea buddy! Now, if you want to go authentic, make sure to use corn tortillas!
Another carb balance type of recipe: Keto Crunchwrap Supreme
Do you need a meal prepping recipe? Carb Balance Beef Enchiladas for you!
Another great thing about these carb balance enchiladas is that you can easily prep these a head of time. Actually, that is what I did with these very enchiladas. I knew the school week was going to be hectic with testing, school, and extracurricular activities. So on Sunday I prepped as much as I could. I browned the ground beef. Here is a little tip when it comes to the ground beef.
You can opt for a leaner meat if you want: ground turkey or chicken. I like to use 80/20 ground beef because it doesn’t seem as dry after being cooked. I just make a point to drain the grease before adding the water and taco seasoning. If you decide to go with a leaner meat option, I would add a little bit of the enchiladas sauce to the ground meat. This will help it bind better with the cheese inside the soft shell.
A little bit of green and a little bit of red.
You can have enchiladas without enchilada sauce. I mean, you could but would you really want to eat them dry like that? I didn’t think so! There are so many different ways you can top your enchiladas: red sauce, green sauce, and a white sauce. I find that I like a mixture of sauces. You will see that I mix both the red sauce and the green sauce in this recipe. I just love this combination!
I also use the enchilada sauce to help keep my enchiladas from sticking to the baking dish. Works awesome every time.
- 2 lb ground beef
- 2 packets of taco seasoning
- 1 can red enchilada sauce
- 1 can green enchilada sauce
- 2 cups shredded sharp cheddar cheese
- 12 Carb Balance Soft Shell Tortillas
- Preheat oven to 350
- Cook the ground beef and prep taco meat according to taco seasoning packets
- Mix the 2 enchilada sauces together and pour about 1/4 cup of it on the bottom of a 9x13 baking dish
- Prepare the enchiladas: add ~1/4 cup of taco meat to middle of soft taco shell; sprinkle cheese on top and tuck sides in and roll it up to make a burrito
- Place enchilada seam side down into baking dish and repeat with the remaining soft shells
- Pour the remainder of enchilada sauces on top of enchiladas, sprinkle with remaining cheese, and cover with tin foil.
- Bake for 30 minutes, then remove foil and cook for another 5 minutes.
These beef enchiladas can be prepared ahead of time. I would make them no more than 1-2 days in advance. Wrap well, and store in refrigerator until ready to cook.
For a more authentic enchilada, use corn tortillas!
Planning a Fiesta menu is more than easy.
As you can tell, we are ready to celebrate Cinco de Mayo with these more than delicious carb balance beef enchiladas. I hope you enjoy them as much as we do!