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Ground Beef Enchiladas

Serves 2 with some leftovers




  • ¼+ cup diced onion
  • 2 garlic cloves, pressed
  • ½ lb. ground grass-fed beef
  • ¼ teaspoon cumin
  • Salt and pepper to taste


  • 1/8 cup avocado oil
  • 1 tablespoon brown rice flour (almond flour, coconut flour-your choice)
  • 1-1/2 tablespoon chili seasoning
  • 1 cup beef broth
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/8 teaspoon sugar

Tortillas + More

  • 6 corn tortillas
  • Avocado oil to fry
  • 8 ounces cheese of your choice (Colby, Mexican mix, Cheddar)
  • Chopped cilantro to taste (2 tablespoons or more)
  • Black olives, sliced
  • Sour cream, optional
  • Guacamole, optional


1. Heat avocado oil in pan. Add all sauce ingredients and stir so all are incorporated. Set aside.

2. In skillet, sauté onions over medium heat until they start to soften and become translucent, 2-3 minutes. Stir in garlic and cook another minute. Increase heat and add ground beef and brown until cooked through.

3. In a second skillet, lightly fry corn tortillas in avocado oil, adding oil as needed. Don't over-fry: they should be pliable so you can roll them. Put a paper towel layer between each tortilla once fried.

4. Preheat oven to 375°. Brush baking dish with avocado oil.

5. Brush a layer of sauce on the bottom of the baking pan. Assemble enchiladas by dividing beef and 6 ounces of cheese evenly into each tortilla. Roll tortillas and place in baking dish seam side down. Pour remaining enchilada sauce over rolled enchiladas and top with remaining 2 ounces of cheese. Cover with foil and bake until heated through and hot and bubbly. For last minute, remove foil and sprinkle sliced olives over the enchiladas.

6. Remove from oven, sprinkle with cilantro, and serve.

July 2021

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