My husband and I are getting back on the low-carb bandwagon. I won’t profess the benefits of a low-carb lifestyle to you (but seriously, you should read about it!) but if you’re looking for a fabulous low carb dish (or just a way to get your kids to secretly eat more vegetables) then you’re in for a real treat. This Low Carb Crock-Pot Beefy Enchilada “Pasta” dish is perfectly delicious-a filling comfort food simple enough for a weeknight meal, but tasty enough that you could serve it to company! If you liked my Cheesy Low Carb Pizza Casserole, then you’re going to LOVE this!
We enjoy Mexican food, but unfortunately while avoiding carbohydrates that means no rice, beans or tortillas. We just get a little creative and then we can enjoy our favorite meals without the carb load. This dish is based off the One Pan Enchilada Pasta that has become very popular on Pinterest. I’ve taken the dish, modified it to make it low carb AND slow cooker/crock pot friendly. It uses our favorite pasta substitute, spaghetti squash in place of the starchy pasta called for in the original recipe (which by the way, is delicious as written if you’re not watching your carb count!)
You can throw together the ingredients in a few minutes, toss in your crock pot, and a few hours later you have a hearty, delicious meal (and one batch of this makes a LOT so there’s plenty of leftovers to freeze for lunches!
Adapted from Number 2 Pencil
I would love to hear what you think of this low carb adaptation. Its quickly become a favorite at our house! You could even make this with leftover shredded chicken in place of the beef. It’s a great way to remove pasta/grain/carbohydrates from your diet…and get a heaping helping of veggies without a lot of fuss!
What do you think of this Low Carb Crock Pot Enchilada “Pasta”?
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