Updated: Jun 13
This savory carnivore enchilada pie has layers of taco seasoned ground beef, egg white tortillas, sour cream, cheddar cheese, and keto chow spicy taco soup base. Loaded with fat and protein, this dish is perfect for the keto or carnivore dieter as it will keep you full for hours!
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I was inspired to create this recipe because I recently had the opportunity to try Keto Chow Savory Soup Bundles. This bundle includes creamy tomato basil soup, savory chicken soup, beef soup base, and the spicy taco soup base that's used in this recipe! These soups serve as a great base for soups, stews, and can also be used to add flavor and heartiness to other recipes.
Have you tried Keto Chow? It's a complete meal that's perfect for the keto diet, high in protein, ultra low carb, and tastes good!
I was excited to try the Spicy Taco Soup base, because one thing I've been missing in my carnivore diet is Mexican food. So, I thought making an Enchilada pie would be perfect! Are you're wondering how a carnivore can eat enchiladas that require tortillas? Well, I can get pretty creative in the kitchen, and this recipe uses egg white wraps as the tortillas. These wraps are keto and carnivore approved, gluten free, and grain free. You can get my egg white wraps recipe here.
14 oz water
4 tbsp butter
1 lb ground beef
Taco seasoning to taste
4 oz cream cheese softened
1/2 cup sour cream
2-3 Egg white wraps
2-3 cups of shredded cheese (cheddar or Monterey jack cheese)
Preheat the oven to 350°F and grease a 9" pie plate.
Prepare the Keto Chow Spicy Taco Soup Base by adding the butter to a medium size sauce pan, melting over medium heat. Then add the water and soup packet, whisking until dissolved. Bring the soup to a low simmer and then set to the side.
Brown the ground beef in a pan. Do not drain the meat. Add the taco seasoning to taste and some of the keto chow taco soup base to the ground beef and simmer for 5 minutes. Reserve some of the soup to add to the pie.
Add the cream cheese, sour cream, and taco seasoning to taste to a small mixing bowl. Whisk until the mixture is smooth. If the cream cheese and sour cream mixture is too thick, you can whisk in a little bit of the soup to thin it out.
Add half of the taco meat to the bottom of the pie plate, then add layers of the egg white tortillas, taco soup, cream cheese/sour cream mixture, and shredded cheese.
Bake the pie in the oven for about 30 minutes until the cheese on top is melted and starts to brown slightly around the edges. Cool for 5-10 minutes before cutting and serving. You can top the pie with sour cream or guacamole.
The Keto chow spicy taco soup base would also work well for tacos, chili, enchiladas, and almost any southwestern or Mexican style dish. The possibilities are endless!
What's your favorite keto or carnivore Mexican dish? I'm always looking for new recipe ideas. How did you prepare it to stick with your dietary goals?
I'd love to hear how you like this recipe. Please post your feedback in the comments or tag us on IG @animalbasedrn.