Beef Enchilada Bake With Cilantro Avocado Cream Sauce Paleo Whole30 Food

BEEF ENCHILADA BAKE | PALEO, KETO, WHOLE30

Steps:

• Preheat the oven to 400ºF.
• Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
• Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.
• Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
• Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
• Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
• Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
• Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
• Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice!

BEEF ENCHILADA BAKE WITH CILANTRO AVOCADO CREAM SAUCE (PALEO, WHOLE30)

Steps:

• Preheat your oven to 400 degrees. Grease a 9x13 casserole dish, and butternut squash and poblano pepper. Lightly brush 1-2 tbsp avocado oil or olive oil over veggies. Sprinkle with salt. Bring to oven and bake for 25-30 minutes or until veggies are softened and lightly golden. Remove from oven.
• Meanwhile, make the ground beef in a large saucepan. Heat to medium high heat, add a tbsp of oil. Cook the beef stirring frequently until no longer pink. Set aside.
• While beef is cooking, make your enchilada sauce. Mix together arrowroot, chili powder, cumin, chipotle powder (if using), onion powder and salt. In a small saucepan, heat oil over medium high heat. Add garlic and saute 1-2 mins until fragrant. Turn heat down to medium low. Add spice mixture to the pan to form a paste. Now stir in broth, vinegar, and tomato paste. Heat to medium high and whisk while the sauce begins to thicken. Reduce heat once again, continuing to whisk for another 3-4 minutes. Set aside.
• Remove vegetables from the oven. Top vegetables with beef and enchilada sauce and mix well. Return back to the oven, lowering to 375. Bake for 10 mins.
• Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.
• Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. Serve hot.

BEEF ENCHILADA BAKE

Steps:

• Brown meat;drain.
• Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
• Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
• Place tortillas, seam side down,in a 9x13 inch baking dish.
• Top with remaining 1/2 cup salsa.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove from oven and top with mexican cheese blend.
• Bake an additional 15 minutes,uncovered.
• I like to serve these with sour cream.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.