Low Carb Ground Beef Enchiladas
1 lb lean ground beef
1 - 15 oz. can red enchilada sauce (aka red chile sauce), divided
8 low-carb tortillas (La Tortilla Factory)
1 - 15 oz. can diced tomatoes
2 packets taco seasoning
1.5 cups shredded Mexican style cheese
Brown ground beef in skillet; drain off grease if necessary. Add one can of diced tomatoes, including juice; 1/2 cup of enchilada sauce; 2 packets taco seasoning; 1/2 cup of water. Bring to a boil and simmer until liquid is absorbed.
While meat mixture is cooking, pour 1 cup of enchilada sauce in the bottom of 9 x 13 pan. One by one, dip tortillas in the sauce, coating both sides. Fold each tortilla in half and leave in pan.
When liquid has absorbed from the meat mixture, spoon 1/8 of the mixture into each tortilla. Top with a big pinch of cheese (1 oz per enchilada will use 1 cup of the shredded cheese, leaving half a cup for the top of the casserole.) Roll tortilla around meat-cheese mixture to form enchilada. Pour Remaining enchilada sauce over the top of enchiladas. Sprinkle the remaining half cup of cheese over the top. Bake at 350 for 15-20 minutes, until cheese on top is melted and slightly brown.
