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Beef Enchiladas
Per serving: 482 Calories
Protein: 48 g
Carbs: 29 g
Fat: 20 g
Serves 6
For the sauce:
2 tbsp coconut oil
2 tbsp cornstarch
3 tsp chilli powder*
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp cayenne pepper
3 tbsp tomato pasta
2 cups of beef stock
For the enchiladas:
1 tbsp coconut oil
1 kg lean beef mince (5%)
70 g jalapenos in brine, chopped
1 medium onion, chopped
6 low carb/high protein tortillas
1 cup mozzarella cheese
Salt and pepper to taste
Ingredients
Notes:
* You can use less of the chilli powder and jalapenos if you prefer your enchiladas less spicy.
- Options for serving:
1 avocado thinly sliced
Soured cream
Cilantro
1. Preheat oven to 200 degrees Celcius
2. In a small saucepan, melt the coconut oil and add the cornstarch over a medium heat. Whisk to combine.
3. Add all the spices and let them cook for about 2 minutes.
4. Add the tomato paste and then slowly add the beef stock.
5. Whisk continuously until the sauce thickens. Then remove from the heat.
6. In a large skillet, heat the oil and add the onions. Allow to saute for about 3 minutes.
7. Add the beef mince and make sure to break up the mince as much as possible.
8. Add the jalapenos and cook until there is no more pink on the mince.
9. Discard any fat and excess water.
10. Add about 1/2 a cup of the sauce to the mince mixture and mix it in.
11. Pour the remaining sauce into a large bowl and dip each tortilla in the sauce, make sure to remove any excess sauce.
12. Add about 3 tablespoons of the beef mince to each tortilla and roll it up. Place the rolled tortilla in a large casserole dish with the fold facing downwards.
13. Repeat for each tortilla.
14. Place the remaining mince on top of the tortillas and pour the remaining sauce over the top. Make sure to cover all the tortillas.
15. Top with the grated cheese.
16. Bake for approximately 20 minutes.
17. Add toppings and enjoy!