Beef Enchilada Bake (with dairy-free option)

November 14, 2017
Cuisine
Serves 4
Prep time
10m
Cook Time
30m

In our house, mexican food is a food that we NEVER get sick of eating. However, these days, it’s highly-processed and it’s nutrient value is lacking. This casserole is far from that!

If you have enchilada sauce and tortillas already made or bought, this dish comes together in minutes! Making these two ingredients from scratch is not necessary, however, I like knowing EXACTLY what goes into the dishes that I create. Therefore, I like to make these myself. PLUS it’s hard to find these things without so many of the ingredients that I like to avoid. In other words, things that you don’t have a clue what they are as soon as you read them. I like to avoid those! I like my ingredients to be simple and known. 🙂 If making it all from scratch, this recipe does take a bit of time. However, it’s worth it!

Here are links to my enchilada sauce and tortillas. I promise, they are NOT difficult to make at all. Try  them out for yourself!

Almond Flour Tortillas


Enchilada Sauce


Print Recipe
 Beef Enchilada Bake (with dairy-free option)
Cuisine Mexican
Servings
Cuisine Mexican
Servings
Share this!

Ingredients

  • 1 Pound
    Grass-Fed Ground Beef
  • 1
    Onion, medium-sized, diced
  • 1 Teaspoon
    Salt (I use Himalayan Pink Salt)
  • 1 Teaspoon
    Garlic Powder
  • 1 Teaspoon
    Onion Powder
  • 1 Teaspoon
    Oregano
  • 1 Teaspoon
    Cumin
  • 1 Teaspoon
    Smoked Paprika (You can sub. regular but the smokiness makes a difference!)
  • 1/2 Teaspoon
    Chili Powder
  • 1/2 Teaspoon
    Cayenne
  • 1/2 Teaspoon
    Black Pepper
  • 2 Cups
    Enchilada Sauce
  • 10-12
    Tortillas, Paleo-friendly
  • 1/2 Cup
    Unsweetened Almond Milk (you could sub any dairy-free milk you like)
  • 2
    Eggs - beaten

Instructions

  1. Preheat oven to 400 degrees.

  2. Over medium-heat, begin to brown your ground beef. After your meat begins to brown, add all of your spices and diced onions to the pan. Continue to cook until all of the meat is browned and your onions are beginning to become translucent. This should take 8-10 minutes, depending on your heat setting.

  3. Transfer your browned meat to a mixing bowl. Let your meat rest just a couple minutes. After it's cooled down a bit, add your almond milk and eggs and combine.

  4. Now comes the layering. I start off by covering the bottom of a baking dish with some of the enchilada sauce.

  5. Next, layer your tortillas on top of the sauce. I like to rip some a part to fill in the spaces.

  6. Then a layer of your meat mixture and more sauce.

  7. Continue layering tortillas, meat, and sauce until you've used up your meat and sauce. I got two layers of meat for this particular recipe.

  8. Bake for 30 min. Let the dish rest for 5-10 minutes after removing from the oven. This allows everything to set up and not fall apart!

    **You can choose to top with some shredded cheese, like I did below, if you can tolerate dairy. I found some yummy habanero grass-fed colby-jack. It was perfect on top of this bad boy!

Reviews

There are no reviews yet.

Be the first to review “Beef Enchilada Bake (with dairy-free option)”