We give this a Thumbs up and a Lick (would’ve been 2 but Judie wasnot’ home)
INGREDIENTS: ENCHILADA SAUCE
1 cup of tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons chili powder, or more to taste FOR THE DIP
1lb lean grass fed ground beef
1/4 diced onion
2 garlic cloves, diced
1 cup enchilada sauce
1 cup of diced tomatoes with green chilies, drained of juice
1 1/3 cup of cheddar or Monterey jack cheese
dippers such as homemade tortilla chips or bell peppers
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Stove TopMix spices in tomato sauce to make the enchilada sauce.
In a non-stick or cast iron pan, brown the beef on medium heat, then add the onions and garlic and cook until soft.
Mix in enchilada sauce and tomatoes. Cook for another minute or two.
Top with cheese and cover with foil so cheese melts.
Remove from heat and top with fresh cilantro. You can serve this right from a cast iron pan, or even your crockpot to keep it warm! Yum!
Mix spices in tomato sauce to make the enchilada sauce.
Set Instant Pot to saute and brown the beef until nearly cooked through. Add the onions and garlic and cook until veggies begin to soften.
Mix in enchilada sauce and tomatoes.
Lock Instant Pot lid and set pot for 3 minutes on manual/pressure cook. Do a quick release after cooktime.
Remove lid and top with cheese. Place lid back on pot so cheese melts.
Remove from heat and top with fresh cilantro. ENJOY!
1/4 of skillet is 1 RED, 1 BLUE, and 1/2 GREEN. I eat mine with 12 homemade tortilla chips for a YELLOW and cut bell peppers for an additional G
2 c. Bob’s Red Mill All Purpose Gluten Free Flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 c. coconut oil
2/3 c. pineapple juice
1 c. coconut sugar
2 tsp. vanilla extract
1/3 c. drained crushed pineapple (we didn’t add this but should have:)
Mix flour, baking powder and salt together in a separate bowl.
Blend oil, juice, sugar, eggs, and extract together. Pour dry ingredients in and mix well.
Fold in crushed pineapple.
Pour into greased 8×8 square pan. Bake at 350 for 30 minutes.
Top with whatever topping you’d like; coconut whip, fresh fruit, or have it naked:)