WHAT’S INSIDE:
lean ground beef (grass-fed) - there’s just something about a rich, high-quality red meat that pairs so well with a mildly spicy enchilada sauce. sure, you could swap in ground turkey or chicken, but… it’s not the same. opt for the grass-fed and grass-finished for the most nutrient-dense ground beef.
peppers, onions, garlic - the holy trinity. also, fiber and micronutrients :)
enchilada sauce - red is a must! but that’s just my opinion, so you can find your favorite. usually, I’d recommend seeking out a low-sodium version, if you can find it.
tortillas - again, use your favorite here! I’ve linked my favorite in the recipe below. one of the best things about this recipe is that it doesn’t require you to roll the contents up in a tortilla, so you don’t have to worry about the tortillas cracking (ahem, corn tortillas). everything is conveniently piled in neat little layers.
cheese - if you’re looking for a dairy-free recipe, this one can certainly be that for you. I’m a cheese-lover, but I did try this without cheese, and it was still delicious!
toppings - essential. Greek yogurt, avocado, cilantro, and a dash of hot sauce are my favs!
RECIPE
2 lbs lean ground beef (85% or higher)
3 medium-size bell peppers, diced
1 small white onion, peeled and diced
3 garlic cloves, peeled and minced
1 tbsp olive oil
1 packet of taco seasoning
Salt, to taste
1 15-oz jar of enchilada sauce
Your favorite tortillas (I love the Siete Cassava Flour tortillas)
Shredded cheddar cheese, if desired
For serving:
Avocado or guacamole
Greek yogurt
Fresh cilantro
Start by cooking the meat. Heat a large nonstick skillet with about ½ tablespoon of olive oil over medium heat. Add the ground beef and use a wooden spoon or spatula to break it up into smaller chunks.
Once just about cooked through, add the taco seasoning with a splash of water and stir to coat the meat. Cook for 2-3 additional minutes and then taste, and salt as needed. Remove from heat, transfer the meat to a bowl and set aside.
In the same skillet over medium heat, add the diced bell peppers and cook for 2-3 minutes. Add the onion and garlic and continue cooking until the veggies are just browned and a little tender. Remove from heat, transfer to a bowl and set aside.
Preheat the oven to 425F and lightly grease a 9x13 baking dish with avocado oil or butter.
Start by coating the bottom of the baking dish with just enough enchilada sauce to cover the surface. Place a layer of tortillas over the top. You can tear your tortillas into various shapes as needed to cover as much of the baking dish as possible.
Spread another thin layer of enchilada sauce over the top of the tortillas. Add a layer of ground beef, followed by veggies, and then shredded cheddar. Repeat this layering process until you’ve filled your baking dish.
Bake at 425 for about 18 minutes. Remove the dish from the oven and top with an additional thin layer of shredded cheddar cheese. Turn the oven to broil and cook for another 3-4 minutes, or until just browned and crispy around the edges.
Remove from the oven and cool slightly for 5-8 minutes before serving. Enjoy!
