I’ve always been a big fan of Mexican cuisine, but it is traditionally carb heavy.  Tortillas, beans, and Spanish rice may be out when keeping yourself in ketosis, but you won’t even miss them with this filling enchilada bake.

It also makes the perfect weeknight meal because you only need 30 minutes and one pan! There is nothing better than an easy, delicious, and filling meal that also has easy clean up.

Ingredients:

• 1 pound cooked taco meat
• 10 oz Enchilada Sauce- I like: Las Palmas Enchilada Sauce, Medium, 10 Ounce (Pack of 24)
• 1 bag Frozen Cauliflower Rice (Steam in bag variety is easiest to save time and dishes!)
• 4 oz can Green Chilis
• 1 cup Sharp Cheddar (shredded)
• Desired Toppings:
  • Avocado
  • Salsa
  • Sour Cream
  • Olives
  • Diced Tomatos
  • Guacamole

Directions:

• Preheat oven to 350*
• Steam cauliflower rice according to package instructions.
• In 8×8 pan, mix taco meat, cauliflower rice, enchilada sauce, and chilis.
• Top with shredded cheese.
• Bake for 20 mins or until cheese on top is melted and dish is bubbling.
• Serve with desired toppings.