Keto Tex Mex Ground Beef Wraps Low Carb
Bite into the best keto Tex Mex wraps.
Super yummy low carb ground beef Tex Mex roll ups.
Tex Mex ground beef rolled up in a cheese shell perfect for ketogenic diet / lifestyle.
Easy keto Tex Mex wraps you will want to make today.
Keto ground beef roll ups that are so delicious.
Simple keto Mexican wraps that will be loved by all.
Low carb ground beef recipe with keto Tex Mex seasoning and cheese shells.
Tex Mex ground beef roll ups make the perfect keto dinner, lunch, snacks or appetizers.
You can’t go wrong with this ground beef and cheese wrap recipe.
Learn how to make keto Tex Mex wraps with cheese tortilla.
Make this keto ground beef wrap recipe that is super delicious.
Quick and homemade low carb Tex Mex ground beef roll ups will be your new favorite meal.
Get ready to make the best low carb keto Tex Mex ground beef wraps.
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How To Make Keto Tex Mex Ground Beef Wraps
Preheat the oven to 350 degrees.
Shred the cheddar jack cheese by hand.
On a parchment lined baking sheet, form circles of shredded cheese that are 3-4 inches wide, keeping space between one circle and the next.
Bake the cheese for 8-10 minutes until it browns around the edges and takes on a lace-like appearance.
While the cheese is baking, heat the olive oil in a skillet over medium-high heat on the stove.
Add the ground beef, onions and peppers to the skillet, and saute until the beef is fully browned.
Sprinkle in the Ranch seasoning,
taco seasoning and salt and pepper to taste.
Cook for a few minutes longer, and remove from the heat to a mixing bowl.
To the meat mixture, add the sour cream,
shredded cheddar cheese and shredded purple cabbage. Stir to combine.
Let the cheese circles cool a minute or two until they are just cool enough to be able to handle.
Spread a line of the filling down the center of each circle,
and carefully wrap the cheese up around it.
Serve
Enjoy
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Keto Tex Mex Rollups
Ingredients
- 8 oz. Cheddar jack cheese in block form
- 1 Tbsp. Olive oil
- 1 lb. Lean ground beef
- ½ Red bell pepper chopped
- ½ C. Onion chopped
- 1 Tbsp. Ranch seasoning mix
- 1 Tbsp. Taco seasoning
- Salt and pepper to taste
- ¼ C. Sour cream
- ½ C. Shredded cheddar cheese
- ½ C. Shredded purple cabbage
Instructions
- Preheat the oven to 350 degrees.
- Shred the cheddar jack cheese by hand.
- On a parchment lined baking sheet, form circles of shredded cheese that are 3-4 inches wide, keeping space between one circle and the next.
- Bake the cheese for 8-10 minutes until it browns around the edges and takes on a lace-like appearance.
- While the cheese is baking, heat the olive oil in a skillet over medium-high heat on the stove.
- Add the ground beef, onions and peppers to the skillet, and saute until the beef is fully browned.
- Sprinkle in the Ranch seasoning, taco seasoning and salt and pepper to taste. Cook for a few minutes longer, and remove from the heat to a mixing bowl.
- To the meat mixture, add the sour cream, shredded cheddar cheese and shredded purple cabbage. Stir to combine.
- Let the cheese circles cool a minute or two until they are just cool enough to be able to handle.
- Spread a line of the filling down the center of each circle, and carefully wrap the cheese up around it.
- Let the wraps sit a few more minutes to cool before serving.
Nutrition
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