Low-Carb Beef Enchilada Bowl – A Flavor-Packed Weeknight Favorite

If you crave enchiladas but want to skip the tortillas and extra carbs, this bowl is the answer. It’s got all the smoky, saucy flavor you love, layered over crisp cauliflower rice and fresh toppings. Think juicy seasoned beef, melty cheese, and a quick homemade enchilada sauce that tastes like it simmered all day.

It’s hearty, satisfying, and easy to customize for your crew. Best of all, it comes together fast enough for a busy weeknight.

What Makes This Recipe So Good

• Big enchilada flavor, fewer carbs: You’ll get all the savory, saucy goodness without tortillas or beans weighing it down.
• Weeknight-friendly: Ready in about 30 minutes with simple steps and pantry spices.
• Flexible: Use store-bought or homemade sauce, swap the protein, and pile on toppings your way.
• Meal-prep star: Reheats well and keeps its texture, so you can enjoy it for days.
• Balanced and filling: A good mix of protein, fiber, and healthy fats keeps you satisfied.

Ingredients

• For the beef
  • 1 pound (450 g) ground beef (85–90% lean)
  • 1 tablespoon avocado or olive oil (if needed)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
• For the enchilada sauce (or use 1 1/2 cups store-bought low-sugar red enchilada sauce)
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups low-sodium beef or chicken broth
  • Salt to taste
• For the base and toppings
  • 4 cups riced cauliflower (fresh or frozen)
  • 1 tablespoon butter or olive oil
  • 1 cup shredded Mexican blend or cheddar cheese
  • 1 avocado, sliced or diced
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup pickled jalapeños (optional)
  • 1/2 cup diced tomatoes or pico de gallo
  • Lime wedges, for serving

Step-by-Step Instructions

1. Make the sauce (if doing homemade): Warm olive oil in a small saucepan over medium heat. Stir in tomato paste and cook 1 minute.

   Add chili powder, cumin, garlic powder, onion powder, and oregano; toast 30 seconds until fragrant. Whisk in broth and simmer 5–7 minutes until slightly thickened. Season with salt.

   Keep warm.

2. Cook the cauliflower rice: In a large skillet, heat butter or oil over medium-high. Add riced cauliflower with a pinch of salt. Sauté 5–7 minutes, stirring, until steamy and tender with a little bite.

   Remove to bowls or a serving dish and cover to keep warm.

3. Brown the beef: In the same skillet, add a touch of oil if needed, then the onion. Cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
4. Add the meat and spices: Crumble in the ground beef.

   Cook, stirring and breaking up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.

   Cook 1 minute to bloom the spices.

5. Sauce it up: Pour in 1 to 1 1/4 cups enchilada sauce (homemade or store-bought). Simmer 2–3 minutes to thicken and coat the meat. Taste and adjust salt.
6. Assemble the bowls: Divide cauliflower rice among bowls.

   Spoon the saucy beef on top. Sprinkle with shredded cheese so it melts against the hot beef.

7. Add toppings: Finish with avocado, sour cream, cilantro, jalapeños, tomatoes or pico, and a squeeze of lime. Serve the extra sauce on the side for anyone who wants it saucier.

Keeping It Fresh

Store the beef and cauliflower rice in separate airtight containers for up to 4 days.

Keep toppings like avocado, pico, and cilantro separate and add right before eating. For meal prep, portion bowls without the cold toppings, then reheat and finish with the fresh elements. The sauce also freezes well for up to 2 months; thaw in the fridge and reheat gently.

Benefits of This Recipe

• Low-carb without feeling restricted: You still get a hearty, saucy meal.
• High in protein: Ground beef keeps you full and supports active days.
• Veggie-packed base: Cauliflower rice adds fiber and volume with minimal carbs.
• Customizable fat level: Choose leaner beef and light cheese, or keep it richer based on your goals.
• Budget-friendly: Uses simple ingredients with big payoff in flavor.

Pitfalls to Watch Out For

• Hidden sugars in sauce: Many jarred enchilada sauces add sugar.

  Check labels and choose low-sugar options.

• Watery cauliflower rice: Overcrowding the pan leads to steam. Cook in batches if needed and let moisture evaporate.
• Bland beef: Don’t skimp on salt or spices. Bloom spices in the pan to unlock flavor.
• Grease overload: If your beef is very fatty, drain excess before adding sauce so the flavors stay clean.

Recipe Variations

• Chicken enchilada bowl: Swap in ground chicken or shredded rotisserie chicken.

  Use chicken broth in the sauce.

• Spicy verde version: Use green enchilada sauce and add sautéed poblano or green bell peppers.
• Cheesy bake: Assemble in an oven-safe dish, top with extra cheese, and broil 2–3 minutes until bubbly.
• Extra veg: Stir in sautéed zucchini, mushrooms, or bell peppers with the beef for more volume and nutrients.
• Dairy-free: Skip cheese and use dairy-free yogurt or cashew crema. Add avocado for creaminess.
• Keto boost: Add a drizzle of olive oil or a dollop of guacamole to increase fats without carbs.

FAQ

Can I make this ahead for meal prep?

Yes. Cook the beef, sauce, and cauliflower rice, then portion into containers.

Reheat and add fresh toppings just before serving. It keeps well for 3–4 days.

What’s the best store-bought enchilada sauce?

Look for a sauce with simple ingredients, no added sugar, and around 2–3 grams of carbs per serving. If it tastes flat, brighten it with lime juice and a pinch of salt.

How do I keep cauliflower rice from getting soggy?

Use a large skillet, cook over medium-high heat, and avoid overcrowding.

Don’t cover the pan. If using frozen rice, cook straight from frozen and let excess moisture evaporate.

Can I use leftover taco meat?

Absolutely. Warm it up with a splash of enchilada sauce to bring that signature flavor and moisture, then build your bowl.

Is this gluten-free?

It can be.

Make sure your enchilada sauce and spices are certified gluten-free. Most homemade versions naturally are.

What toppings go best?

Avocado, sour cream, cilantro, pickled jalapeños, diced tomatoes or pico de gallo, sliced olives, green onions, and a squeeze of lime all work beautifully.

Can I make it milder for kids?

Use mild chili powder, skip jalapeños, and add more cheese and sour cream for cooling creaminess. You can also mix some sauce into the cauliflower rice to mellow it out.

Wrapping Up

This Low-Carb Beef Enchilada Bowl proves you don’t need tortillas to enjoy bold, comforting flavor.

It’s fast, flexible, and satisfying, with plenty of ways to tailor it to your taste and macros. Keep a batch of sauce on hand, and weeknight dinners practically make themselves. One bowl, loads of flavor, and a dinner you’ll look forward to every time.