Easy Paleo Enchilada Beef Bake
I grew up in California and I LOVE Mexican food. My husband and I could eat it every day. As much as our son likes Mexican food he would tell you that he doesn't like it...but when you ask why he will say it is the only food he can't finish a plate of in the restaurant! As a teenage boy he thrives on EATING so he finds it insulting that he can't finish a meal. Whatever, kids are silly and that will never deter me from making it.
This dish came from craving enchiladas one weeknight but not wanting to set up the assembly line of dishes, not to mention having to do all those dishes. I just wanted to eat enchiladas. I'm a cook, I love cooking, but even I sometimes just want dinner to magically appear on the table. I hope you enjoy this shortcut version of some great enchilada flavor with bumped up nutrients. Lots of beautiful and colorful vegetables!
Everything is cooked in the one pan and then assembled easily enough in a different pan. I love simple dishes with lots of flavor.
To make things even easier I LOVE Siete brand foods. This company is one of my all time favorite paleo companies and all of their products are tasty and delicious. This is not a paid advertisement, just sharing one of my food loves.
It is not the most beautiful dish - but I'm way more about taste than beauty. If something looks amazing but tastes like crap I am hugely disappointed. Trust me, this tastes amazing! Enjoy
Enchilada Beef Bake
Easy Paleo Enchilada Beef Bake
Ingredients
- 2 tsp oil (I use avocado oil, but any liquid oil will do)
- 1 lb ground beef
- 1 Tbsp lard or other oil
- 1/2 onion, diced
- 1 zucchini, diced
- 1/2 bell pepper, diced
- 5 mushrooms, sliced
- 2 celery stalks, chopped
- 1 package grain free tortillas (you need about 6, I use Siete almond flour, but cassava is great too)
- 1 jar red enchilada sauce (I use Siete)
Instructions
- Turn the oven on 350 degrees. Put avocado oil into bottom of square pan, 8-9" is best. Set aside.
- In a large skillet cook the ground beef in the lard until done, about 8 minutes.
- When the beef is done add the vegetables and stir. Cook for 6-7 minutes until soft and cooked through.
- Add 1/4 cup of the enchilada sauce to the beef/vegetable mix and stir. Turn off stove.
- Spoon a few tablespoons of the enchilada sauce into the bottom of your square pan. Cut 5 tortillas in half. Use 5 halves and make one layer, then spoon on the beef/veg mix, top with a few tablespoons of sauce. Repeat.
- Once you have two layers of enchiladas top with a full tortilla and spoon on more sauce to coat the tortilla. Bake for 20 minutes. You can top with cheese if you like and can tolerate it.
Notes
Some great add ons: Tomatoes, olives, avocado
