This warm beef enchilada dip is the perfect low carb party food! A comforting gluten free, LCHF, and keto friendly recipe.
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Oozy, gooey, meaty, cheesy and full of flavor. If that sounds good to you, then you should try this dip! It is a great crowd-pleaser and it feels like a truly luxurious dish – not “diet food” at all!
How to Make a Low Carb Beef Enchilada Dip
To make this dip, brown off some ground beef in a sauté pan, drain, and add the meat to a slow cooker.
Then add a can of diced tomatoes, paprika, ground cumin, dried oregano and LOTS of shredded cheese! I use a Mexican blend but anything that melts well would work just fine. Add some cayenne if you want to make it a spicy dip!
Cook on a low heat for 2 to 2½ hours. The cheese will have all melted and formed a fantastic dip that incorporates all the other ingredients.
Transfer to a serving dish and top with sliced green onions and chopped fresh cilantro.
This is soooo delicious when served warm! I love it with broccoli florets, celery sticks, cucumber sticks, or homemade tortilla chips!
Leftovers are FANTASTIC in lettuce wraps or tortillas!
Low Carb Beef Enchilada Dip - perfect for parties and entertaining! #lowcarb #lchf Click To Tweet
- 1 lb ground beef
- 16 oz shredded Mexican blend cheese
- 14 oz canned diced tomatoes
- 1½ tsp paprika
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- cayenne, optional
- 1 green onion, chopped, for garnish
- Fresh cilantro, chopped, for garnish
- In a sauté pan, brown off the meat. Drain and add the meat to a slow cooker bowl.
- Add the cheese, tomatoes, and seasonings. Add the cayenne (if using and stir well.
- Cook on a low heat in the slow cooker for 2-2½ hours.
- Serve garnished with chopped green onions and cilantro.
3g net carbs per serving
Nutrition InformationYield 8 Serving Size Eighth of the recipe
Amount Per ServingCalories 357 Total Fat 27g Saturated Fat 14g Cholesterol 94mg Sodium 503mg Carbohydrates 3g Net Carbohydrates 3g Fiber 0g Sugar 1g Protein 23g
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