Grass-Fed Beef Enchilada Casserole

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Description

Your family will love this flavorful and easy-to-put-together enchilada casserole. Filled with nutritious grass-fed beef and a respectable amount of vegetables per serving (including fun toppings) you’ll feel good about serving it too. This recipe can be made vegetarian using the Natural Grocers Brand Organic Black Beans or Pinto Beans in place of the grass-fed beef.

Serves

Total Time

1 hour and 5 minutes

Ingredients

1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil

1 medium organic onion, chopped

2 cloves organic garlic, minced

1 large organic red, yellow, or orange bell pepper, diced (this ingredient is optional)

1 pound grass-fed ground beef, or 2 cans Natural Grocers Brand Organic Black Beans or Pinto Beans

Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

1 (15-oz) can red enchilada sauce

1 bunch organic cilantro, chopped, divided

16 (6-inch) organic corn tortillas

2 (6-ounce) packages Natural Grocers Brand Organic Mexican Blend Cheese Shreds

Optional toppings

Remaining chopped organic cilantro

2 medium organic avocados, cubed

1 small head organic romaine lettuce, shredded

1 large organic tomato, chopped

1 bunch organic green onions, diced

1 organic jalapeños or 2-3 tablespoons jarred sliced jalapeños, diced

1 (2.25-ounce) can Natural Grocers Brand Organic Sliced Black Olives, drained

1⁄4 cup organic sour cream

Directions

Preheat oven to 375° F.
Heat a large skillet over medium heat. Add olive oil and swirl the pan to coat then add the onions. Sauté until onions just start to soften, 2-3 minutes. Add the garlic and bell pepper (if using) and sauté until the garlic is fragrant, 1-2 minutes.
Add the ground beef and season with salt and pepper Or add the beans, stir to combine and skip step 4.
When using beef, break it up with a wooden spoon and stir as needed while it cooks until the beef is no longer pink, 8-10 minutes. To drain the excess fat, cover the pan with a tight-fitting lid that is just slightly ajar. Holding the lid in place with one hand, carefully tip the pan over a large bowl to strain out the excess fat and juices while keeping the beef and veggies in the pan. Discard the drippings and return the pan to the heat. Add one cup of the sauce and half the cilantro, stir to combine, and reduce heat to medium-low. Allow the mixture to simmer uncovered for 5 minutes.
While the mixture is simmering, spread a thin layer of the remaining sauce in a 9 x13-inch baking dish. Use five tortillas to cover the bottom, breaking two in half to fill the space. Spread half of the beef or bean mixture over the tortillas and top with 1 cup of cheese. Add another layer of five tortillas as before then spread the remaining beef or bean mixture and another cup of cheese to create the second layer. Finally, top with the remaining six tortillas and cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes, or until the cheese is lightly browned. Remove from the oven and allow it to rest for 5-10 minutes before serving.
Prep the toppings while the enchiladas bake and serve along with the finished enchiladas, letting everyone add toppings as they desire.

39.709921, -104.987224

Denver - Design District - Alameda and Broadway