This is a keto recipe using cheddar cheese slices for enchilada shells. The cheese is a Trader Joe's brand from New Zealand. Pretty much all cheese from New Zealand is 100% grass-fed, which is what I prefer to eat. The beef is grass-fed beef from Aldi, which also comes from New Zealand. I used Trader Joe's chili lime seasoning, but any chili powder or seasoning can be used. Oil can be used when cooking the vegetables, although with stainless steel and cast iron it isn't necessary with proper seasoning and temperature management, which will reduce the calories.
Procedure:
Place the vegetables in a pre-heated stainless steel skillet or cast iron pan. Cook until the vegetables start to brown. Add the ground beef and seasoning and saute until the ground beef is fully cooked. Line a pan with parchment paper, and place three slices of cheddar on the parchment paper. Top the cheddar with the ground beef, onions, and peppers. Cook at 400 degrees until the cheese starts to brown around the edges, about 8-10 minutes. Wait for the cheese to cool a bit, and then roll them up. Top with enchilada sauce, iceberg lettuce, diced tomatoes, avocado, and salsa.
