Go Back

Keto Beef Enchilada Bowl Meal Prep - A Simple, Satisfying Low-Carb Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80–90% lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 medium zucchini, diced (optional but great for volume)
  • 1 head cauliflower, riced (or 20 oz bag pre-riced cauliflower)
  • 1 tablespoon olive oil or avocado oil
  • 1 cup red enchilada sauce (low-carb, no added sugar)
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne (optional, for heat)
  • Salt and black pepper, to taste
  • 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional toppings: sliced jalapeños, sliced avocado, sour cream, pickled onions

Method
 

  1. Prep the veggies: Dice the onion, peppers, and zucchini. If you didn’t buy pre-riced cauliflower, pulse florets in a food processor until rice-like.
  2. Cook the cauliflower rice: Heat half the oil in a large skillet over medium heat. Add cauliflower rice with a pinch of salt and pepper. Sauté 5–7 minutes until tender and lightly golden. Remove and set aside.
  3. Brown the beef: In the same skillet, add the ground beef. Season with salt and pepper. Cook, breaking it up, until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat if needed.
  4. Sauté aromatics and veggies: Push the beef to the side. Add the remaining oil, then the onion, garlic, peppers, and zucchini. Cook 4–5 minutes until softened.
  5. Season it up: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Toast spices for 30 seconds to release flavor.
  6. Add sauce: Stir in enchilada sauce and tomato paste. Simmer 3–4 minutes until slightly thickened and glossy. Taste and adjust salt and pepper.
  7. Add cheese: Sprinkle in 1 cup of shredded cheese and stir until melty and combined. Reserve the remaining 1/2 cup for topping later.
  8. Assemble bowls: Divide cauliflower rice among 4 meal prep containers. Spoon the beef enchilada mixture over the top.
  9. Finish with toppings: Sprinkle remaining cheese over each portion. Add chopped cilantro. Keep avocado, sour cream, and lime wedges separate until serving.
  10. Cool and store: Let bowls cool to room temperature (about 20–30 minutes) before sealing and refrigerating.