Low Carb Beef Enchilada Dip

This warm beef enchilada dip is the perfect dish for a crowd! A comforting low carb and keto friendly recipe that's made in the slow cooker.

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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! You can make it in the slow cooker (or the slow cooker function of an Instant Pot) - just set it all up - using a time delay if necessary, forget about it, and the wonderful smell will fill your home!

You might also like my recipe for low carb chilaquiles rojos!

How to Make a Low Carb Beef Enchilada Dip

To make this dip, brown off some ground beef in a skillet. 

Drain any excess liquid, and add the meat to a slow cooker or Instant Pot. Add a can of tomato sauce, shredded cheese, paprika, ground cumin, and dried oregano. For the cheese I use a Mexican blend but anything that melts well would work just fine. And you can add some cayenne if you want to make it a spicy dip!

Stir well and cook for two hours. The cheese will have melted and formed into a fantastic dip that incorporates all the other ingredients!

Transfer to a serving dish and top with sliced green onions.

This is soooo delicious when served warm! I love it with broccoli florets, low carb pita chips, celery sticks, bell pepper strips, cucumber sticks, or homemade tortilla chips!

Leftovers are FANTASTIC in lettuce wraps or tortillas!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Beef Enchilada Dip

5 from 2 votes

This warm beef enchilada dip is the perfect dish for a crowd! A comforting low carb and keto friendly recipe that's made in the slow cooker.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 10 minutes mins

Net Carbs: 2

Calories: 185

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 lb ground beef
• 8 oz shredded Mexican blend cheese
• 15 oz canned tomato sauce
• 1 tbs paprika
• 1 tbs ground cumin
• 1 tbs dried oregano
• cayenne optional, to taste
• 1 green onion chopped, for garnish

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• Elite Gourmet Slow Cooker, 3-Quart, Silver
• Instant Pot Duo, 6-QT, Stainless Steel/Black

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. In a skillet, brown off the meat. Drain any excess liquid and add the meat to a slow cooker bowl.
2. Add the cheese, tomatoes, and seasonings. Add the cayenne (if using) and stir well.
3. Cook in the slow cooker (low setting) for 2 hours or use the slow cooker function on an Instant Pot.
4. Serve warm, garnished with the green onions.

Nutrition

Calories: 185kcalCarbohydrates: 3gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 52mgSodium: 281mgFiber: 1gSugar: 2gNet Carbs: 2g

Notes

2g net carbs per serving (approx. ¼ cup)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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