Description
A delicious low-carb Keto Enchilada Bowl that is easy to prepare and packed with flavor.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cauliflower rice
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup sour cream
- Fresh cilantro, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the drained diced tomatoes, green chilies, chili powder, cumin, paprika, salt, and pepper. Let the mixture simmer for about 5 minutes to combine the flavors.
- While the meat mixture simmers, prepare the cauliflower rice according to package instructions or sauté it in a separate pan until tender.
- To assemble the bowls, place a serving of cauliflower rice at the bottom of each bowl. Top with the meat mixture, then sprinkle shredded cheddar cheese on top.
- Finish with diced avocado, a dollop of sour cream, and fresh cilantro for garnish. Serve immediately.
Notes
- For added flavor, consider adding sliced jalapeños for heat or a squeeze of lime juice for brightness.
- You can also substitute the ground meat with shredded rotisserie chicken for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
