Beef Enchiladas For Cinco De Mayo

This recipes is for one of our favorite Mexican dishes: beef enchiladas. We use our organic, grass-fed beef for this recipe along with a killer enchilada sauce.

• 1 lb (16 oz) Verde organic, grass-fed 93/7 ground beef
• 8 corn tortillas (We like Udi’s if you’re gluten-free)
• 1 cup sour cream
• 2 cups shredded Monterrey Jack cheese

Enchilada Sauce

• 1 can whole tomatoes
• 1/2 medium onion, diced
• 1 minced garlic clove
• 1-2 jalapenos diced
• 1 teaspoon Sriracha sauce
• Preheat oven to 350º F. While oven is heating up, you can make the enchilada sauce by adding all the sauce ingredients into a food processor and pureeing. Set aside.
• Brown meat until almost cooked and then add around 1/4 cup of the enchilada sauce, stir until well mixed.
• Once your oven is ready, pour half of the remaining enchilada sauce into a 9×13 casserole dish.
• Quickly fry tortillas in vegetable or canola oil, about a minute on each side and place at the bottom of your dish.
• Layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside.
• Place seam side down in the casserole dish.
• Pour remaining enchilada sauce over assembled enchiladas and top with cheese.
• Cook for 15 minutes.
• Make a pitcher of margaritas and enjoy!