Preheat oven to 400° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add cooked ground meat(I chopped mine finely in the food processor) and taco seasoning and cook until fragrant, 1 to 2 minutes more. Add enchilada sauce, heat slightly and set aside.
Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½" piles on prepared baking sheet. Bake until cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of meat to each and roll tightly. Repeat until all taquitos are made.
Garnish with more sauce if desired and serve with sour cream, for dipping.
Notes
2 - 3 Total Carbs*Our software calculates this recipe and the serving size as being 1 Net Carb. However, I am factoring in that if using homemade taco seasoning you may add more than the 1.5 tablespoons that we used.*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.