Starting my week off with some BEEF ENCHILADAS straight to my face 🤤 My favorite meal to make for just myself, a big group or whenever I’m in a pinch. If you keep enchilada sauce in the pantry and tortillas in the freezer, you can most likely always find a way to whip up some type of enchilada recipe!
My favorite way to make these is BEEF + VEGGIES! Eating grass fed ground beef is a great way to get tons of protein, iron, B & D vitamins, and more. Crucial for our health, especially women!! Don’t be scurrred of the red meat y’all!
- 1 12 oz container of enchilada sauce
- 6 to rtillas warmed up
- 1 lb lean grass fed ground beef
- 1/2 white onion chopped
- 1 bell pepper chopped
- 1 packet taco seasoning
- 1/2 cup Mexican shredded cheese
- Avocado oil
- Pico de Gallo
- Pickled jalapeños
- Sour cream
Preheat oven to 400 degrees. Heat a large skillet over medium heat. Add a drizzle of oil to the pan then add your onion and bell pepper. Sauté for about 3-4 minutes then add your ground beef. Add your taco seasoning according to the packet.
Pour a thin layer of enchilada sauce in a baking pan to coat the bottom.
Add the filling to your warmed up tortillas, roll them up and place the opening side down on your baking pan. Corn tortillas are harder to roll up! Make sure you heat them up beforehand and also don’t stress if the tortilla rips. It will still taste great!
Pour the remaining sauce over the tortillas to coat then add cheese.
Bake for about 10 minutes or until cheese is melted and bubbling.
Add your toppings and serve!