Zucchini slices replace tortillas in this easy recipe for Low Carb Enchiladas, filled with taco seasoned ground beef & smothered in a delicious red sauce!
Add the olive oil to a large skillet over medium high heat.
Add the onion and bell pepper, saute for 4-5 minutes.
Add the ground beef and cook through.
Drain any grease, then add the taco seasoning and ½ cup red enchilada sauce.
Reduce the heat to medium-low and simmer for 5 minutes.
Remove from the heat and set aside.
Slice the zucchinis lengthwise into thin slices.
Place half of the zucchini slices in a layer on the bottom of a 9” x 13” baking dish.
Top with the ground beef mixture.
Place the remaining zucchini slices on top of the beef.
Top with the remaining 1 ½ cups sauce and 2 cups shredded pepper jack cheese.
Place in the oven and bake for 25 minutes.
Remove from the oven and top with the optional toppings of your choice.
Notes
Nutritional information provided does not include the optional toppings.
Want to spice up these enchiladas? Sauté diced jalapeños or serrano peppers with the onions and bell peppers. Or add 2 tablespoons sriracha or hot sauce to the enchilada sauce.
These low carb enchiladas can be made ahead and stored in the refrigerator for up to 5 days before baking and eating.
These low carb enchiladas serve 4 and contain 17 carbs per serving.