Low-Carb Beef and Cheese Mexican Sanchiladas


For the Beef Filling:

  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/2 cup tomato sauce
  • 1/4 cup water

For the Sanchiladas:

  • 8 low-carb tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapenos (optional, for garnish)
  • Chopped cilantro (optional, for garnish)
  • Sour cream (optional, for serving)


  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, heat the olive oil. Add the diced onion and minced garlic, and sauté until softened.
  3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
  4. Stir in the chili powder, ground cumin, salt, and pepper, and cook for another minute until fragrant.
  5. Add the tomato sauce and water to the skillet, stirring to combine. Let the mixture simmer for 5-7 minutes until the sauce has thickened slightly. Remove from heat.
  6. Spoon a portion of the beef filling onto each low-carb tortilla, then sprinkle with a mixture of shredded cheddar and Monterey Jack cheese.
  7. Roll up the tortillas and place them seam side down in a baking dish.
  8. Sprinkle any remaining cheese on top of the rolled tortillas.
  9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and garnish with sliced jalapenos and chopped cilantro, if desired.
  11. Serve the Sanchiladas hot with a dollop of sour cream on the side, if desired.

Nutrition Facts (per serving, makes 4 servings):

  • Calories: 430 kcal
  • Total Fat: 25g
  • Saturated Fat: 11g
  • Cholesterol: 100mg
  • Sodium: 640mg
  • Total Carbohydrate: 10g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 38g

Note: Nutrition values are approximate and may vary depending on specific ingredients used.