Cheesy KETO Enchiladas with Beef and Pork (Recipe)

Today I decided to experiment with my usual recipe for Enchiladas at home, and as usual, make it as Keto-friendly as possible. Keeping our meals affordable is an important thing for us, too. If you’ve been following, I don’t think its been hard to figure out that I like CHEAP and EASY recipes. But, cheap can definitely still be delicious.

The good thing about most recipes for Beef Enchiladas, is that the filling is pretty Keto as is. I decided to use hamburger, as well as pork sausage for added flavor. Seasonings, lots of cheese and just a little more than a splash of Enchilada sauce made this filling so delicious! Look at all that gooey cheese!

Obviously, using regular tortillas would not be an option. Searching online, I found that there were many low-carb options to use as wraps for my enchiladas. Really, there was no shortage of different ideas. It did seem that a lot of those options were a little on the pricey side and would be expensive to purchase enough to feed the whole family (And have leftovers, which I like to have). Another problem was that most of them were “low-carb,” and since I desperately wanted to use a tomato-based sauce, I wanted to figure out a NO carb option for mine. The idea of using sliced Roast Beef came to mind (Zero Carbs!) and off I went to the deli to grab some!

This is a pretty large recipe. I believe that it would freeze well for a microwaveable lunch later, but feel free to cut everything in half to make only 4 servings. My kids loved this so much, they’re asking to take it to school in a hot thermos, so we’ll definitely be eating this as leftovers.

Once you add your sauce to the enchiladas, don’t worry if it doesn’t seem like enough. These really don’t need to be smothered. You will have more cooking liquid after it’s baked, and they will be juicy!

 If you are totally against the idea of using a red, tomato based sauce, feel free to experiment with making a White Chicken Enchiladas version of this. There’s lots of good recipes online. I may even post my own, tweaked version of that at some point, too. (I can tell you now, that I would definitely try using some deli-sliced chicken breast as the “wrap” for those.) I hope you enjoy this recipe, let me know in the comments if you try it!

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Keto Enchiladas with Beef and Pork

Servings: 8


1 lb Ground Beef (I use 73%)
½ lb Bulk Breakfast Sausage
16 oz Deli Sliced Roast Beef
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
Seasoned Salt and Pepper (to taste)
Goya Adobo All Purpose Seasoning (to taste)
1 ½ cup Shredded Monterey Jack cheese
10 oz Mild Enchilada Sauce
8 oz Rotel (Not the full can!)


Begin by browning the ground beef and sausage together in a frying pan. Once done, pour off most of the liquid that cooked out of the meat, retaining a tbsp or 2. Add in the minced garlic, Seasoned Salt, Pepper, and Adobo Seasoning. Cook for another 5 minutes to incorporate all of the flavors and spices. Add to the same pan, 1/3 of the Enchilada sauce (reserving the rest) and 1 cup of the shredded cheese. Remove from heat and stir to combine and melt the cheese. In a separate bowl, combine the rest of the enchilada sauce and the Rotel. Set aside. Using the roast beef in place of tortillas, add one tablespoon of the meat mixture to one slice of the roast beef and roll up, overlapping the edges. Lay edge-side down in your baking dish(es). Pour the prepared sauce over the enchiladas, distributing evenly among your pans. Sprinkle the remaining half cup of shredded cheese evenly over all. Bake for 20 mins or until bubbly and the cheese has melted. Do not overcook or the roast beef may become tough.

I like to have my enchiladas alone, or with a simple side salad of usually just lettuce, cheese and Ranch or Blue Cheese Dressing. A dollup of sour cream is delicious on this, as well!

This recipe is approximately 419 calories per serving, 3.8g carbs, 32.9g fat, and 25.9g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Keto Cheese-Stuffed Meatloaf with BACON (Recipe)

Today I’m going to share a recipe that some friends have asked for. But before I jump into the prep and ingredients, let me tell you a little about how this recipe came to be. Meatloaf has been one of my favorite foods as long as I can remember. To me, it’s the ultimate comfort food because I can associate so many happy memories with it. I grew up eating my Nana’s meatloaf, (my sweet Nana passed in 2010) and her recipe was unlike any other I would try as an adult for one reason – She did not top it with a sauce or ketchup mixture, at all. She only mixed in tomato JUICE for the flavor and let the meatloaf stand alone, as delicious as it was without any glaze needed. Her recipe was basically fatty hamburger, green peppers and onions, a handful of crushed cornflakes, all mixed together with a liberal amount of tomato juice and formed by hand into a loaf. She didn’t even use a typical loaf pan or a meatloaf pan. She baked hers in it’s own cooking juices (yummy fats for us KETO folks) in a casserole dish. This recipe of hers is so good, and so nostalgic for me, that I’ve lived my whole life not wanting any other kind, especially not a ketchup-y one. For that reason, I never ordered meatloaf in restaurants. I just made her version, at home.

That being said, when I thought about making a Keto-friendly meatloaf, one pretty cool thing occurred to me. My Nana’s meatloaf was pretty “Keto” as it was, once you took away the cornflakes. (And maybe used a little less tomato juice.) So, I decided to do a little experiment to see if those cornflakes were even necessary at all and also do what I could to make this recipe as low-carb as possible. Another thing I decided to do was omit the onions. For one reason, the carbohydrate content of onions tends to be a little higher than other vegetables.  Also, now, don’t hate me here – but as delicious as I once thought they were – I seem to be losing my taste for them, or at the very least not missing them when I omit them from dishes.

However, since I did decide to skip a few of her original ingredients, I wanted to think of things I could add that would keep it Keto but lend some new flavors. A quick google search had me deciding pretty quick to, (DRUMROLL HERE) stuff my meatloaf with CHEESE and wrap the whole thing in BACON!

Quite a few of the recipes I found online recommended using BabyBel cheeses for this and luckily, I had some that I had purchased because I was able to get a great rebate from IBotta. If you don’t know what IBotta is, it’s a fantastic app that gives you a list of certain items you can purchase at your favorite grocery store and receive cash-back rewards through Venmo or PayPal. (You can also choose to receive gift cards to your favorite retailers and restaurants.) Let the grocery shopping you’re already doing, make you MONEY! I use it every time I shop! If you sign up through my referral code, you can get up to a $20 Welcome bonus. Sign up at  . If you’d prefer to just download the app from the AppStore or PlayStore, you can still use my referral code for the bonus, just copy and paste it in. My code is –


Keep in mind that this recipe is one you’ll really be able to adjust to your liking. Experiment with other vegetables mixed in or even other bases if you’d prefer not to use the tomato juice. If you’d like, you could probably even top it near the end of the cooking time with some no-sugar-added ketchup. That’s just not for me. (My Nana would cringe and we can’t have that.)

Keto Cheese-Stuffed Meatloaf

Servings: 4


16 oz ground beef (I use 73%)
¼ cup green bell pepper, finely diced
1 cup tomato juice (no sugar added)
Salt & Pepper
3 strips bacon, your favorite
3 Babybel cheeses


Pre-heat your oven to 375 degrees. Spray a clear, glass casserole dish with Olive oil cooking spray. Begin the prep by mixing the ground beef, peppers, tomato juice, salt and pepper in a large bowl. Once it was all combined well, I formed a loaf-shape and placed it in my glass casserole dish. Then, I made an indentation in the center, running the length of the meatloaf. (This is the valley for the CHEESE!) I sliced 3 Babybel cheeses in half and places those in the center indentation. (See the pics above) Once the cheese is in place, close the meatloaf up, re-forming your loaf shape and completely surrounding the cheese. Basically, just smoosh it all together, covering the cheese while taking care not to push the cheese through to the bottom of the pan. You want it to stay inside the meatloaf during the baking process! The good thing about using a clear, glass baking dish for this is you can peek under the bottom to make sure you didn’t do that. 😊 Last, but definitely not least, cut each of your three bacon strips in half and lay them over your meatloaf horizontally, slightly overlapping and going down the sides. Bake the meatloaf for 40 mins to an hour. The done-ness of your hamburger should be to your own liking. I prefer any ground beef to be pretty well done (a steak is a different story). Once mine is done, I remove it from the dish and place it on a platter for slicing. ENJOY!!!

If you’d like my super SIMPLE recipe for the roasted Radishes pictured as the side dish on my plate above, click here –

This recipe (the meatloaf alone) is approximately 421 calories per serving, 2.9g carbs, 35.5g fat, and 22g protein.  

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.