If you know me at all, you know my love for Mexican food runs deep in my soul. I could honestly eat it everyday if it came down to it, and I wouldn’t bat at eye. I LOVE MEXICAN FOOD.
Whenever my husband and I eat out, we are almost always deciding between Mexican and “something else”. Mexican is our infallible, go-to. Chips. Salsa. Tacos. Queso. Guac. Does it get any better than that???
But making it at home is by far one of the BEST ways to eat Mexican food. Why? Because it’s often cheaper and more customizable. You get to pick the ingredients, the heat, and the portions. I love whole wheat tortillas and tons of veggies, and making that happen at your local Mexican restaurant is a never-gonna-happen. Plus, I always seem to pig out on chips and salsa before my meal arrives too, which makes me ultra bloated and cranky by the end of the evening. So basically, homemade is better because you’ll be happier and healthier in the end. But the best part about this recipe is that you can easily change the meat you use: shredded beef, shredded chicken, ground turkey, you name it! You could even do just veggies and beans, if you were looking to make a vegetarian rendition. This recipe is very malleable to your preferences!
So here is my healthier, heartier take on classic Beef Enchiladas…
1 lb 93/7 grass-fed ground beef
taco seasoning (see below)
1 diced yellow onion
1 diced bell pepper
1 can mild green chiles
6-8 100% whole wheat burrito tortilla shells
1 10oz can enchilada sauce
shredded mexican cheese, as needed
Recipe from Restoring Your Radiance
1 Tbsp chili powder
1 & 1/2 tsp cumin
1 tsp sea salt
1 tsp cracked black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dried onion
1/4 tsp red pepper flakes
1/4 tsp oregano
- Start by preheating your oven to 350 degrees.
- Heat a frying pan with olive oil at medium high heat.
- Carefully dice your onion and bell pepper and add to your frying pan. Sauté for a couple minutes, then added your can of diced green chiles and cook for a minute. Transfer veggie mixture to seperate bowl and use same frying pan for cooking ground beef.
- Cook ground beef until cooked through. Add homemade taco seasoning to ground beef with a bit of the enchilada sauce to allow the spices to marry. Once cooked, set aside and begin prepping the tortillas for wrapping.
- Portion out the beef-veggie mixture into 6 to 8 tortillas with generous amounts of cheese. Wrapping them tight so you can fit them all in your glass dish.
- Cover with the remainder of the enchilada sauce and shredded cheese.
- Place in oven for 10 minutes or until the cheese begins to bubble.