Paleo Beef Enchiladas

Indulge in the hearty, flavor-packed goodness of Paleo Beef Enchiladas, a grain-free twist on a classic Mexican dish that's perfect for those following a paleo lifestyle. This recipe features tender ground beef simmered with fragrant spices like cumin, chili powder, and oregano, paired with nutrient-rich vegetables like zucchini and red bell pepper. Wrapped in homemade, gluten-free tortillas made from a blend of coconut and tapioca flours, these enchiladas are as wholesome as they are delicious. Baked to perfection and finished with a sprinkle of fresh cilantro, they're a healthy and satisfying meal the whole family will love. Prep these paleo-friendly enchiladas in under an hour for a protein-packed dinner full of bold, comforting flavors.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 14-ounce can canned diced tomatoes
• 1 medium red bell pepper, chopped
• 1 small zucchini, grated
• 1 cup coconut flour
• 1 cup tapioca flour
• 1.5 cups almond milk
• 3 large eggs
• 2 tablespoons ghee, melted
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat the coconut oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Step 3

Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Step 4

Stir in the chili powder, cumin, oregano, salt, and pepper. Add tomato paste and cook for an additional 2 minutes, allowing the spices to blend.

Step 5

Mix in the diced tomatoes, red bell pepper, and grated zucchini. Let the mixture simmer for about 10 minutes to allow flavors to meld together, then set aside.

Step 6

While the beef mixture is cooking, prepare the tortillas. In a large bowl, whisk together coconut flour, tapioca flour, almond milk, eggs, and melted ghee until smooth.

Step 7

Heat a non-stick skillet over medium heat and lightly grease with ghee. Pour about 1/4 cup of the batter into the skillet, swirling to form a thin tortilla. Cook for about 1-2 minutes per side until lightly browned. Repeat with remaining batter.

Step 8

Place a scoop of the beef filling onto each tortilla and roll tightly. Place enchiladas seam side down in a baking dish.

Step 9

Cover the enchiladas with any remaining sauce from the beef mixture.

Step 10

Bake covered in the preheated oven for 15 minutes.

Step 11

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2221.2g)

Amount per serving	% Daily Value*
Calories	3065.6

Total Fat 173.6g	0%
Saturated Fat 86.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 953.1mg	0%
Sodium 3891.4mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 71.3g	0%
Total Sugars 71.1g
Protein 132.4g	0%

Vitamin D 240.1IU	0%
Calcium 1036.9mg	0%
Iron 28.4mg	0%
Potassium 4480.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 16.7%

Carbs: 33.9%