Beef Enchiladas (w/sauce recipe)

Another dish that's best with lean beef to avoid that disgusting fatty juice from ruining your tortillas. But, I've made them with 75% lean beef as well, just make sure you drain the excess.

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Serving Size: 8 enchiladas

--2 TBSP vegetable oil

--1 yellow onion, diced

--2 cloves garlic, minced

--1.5 lbs of LEAN ground beef

--salt & pepper, to taste

--4 oz can of diced green chiles, with the juice (I use mild)

--15 oz can black beans, rinsed and drained THOROUGHLY

--8 flour tortillas, burrito size

--3 cups Mexican blend shredded cheese

--2 cans enchilada sauce (I use mild)

*I do have a recipe for homemade enchilada sauce that's a little spicier, which I will post at the end of this recipe

--chopped fresh cilantro and green onion, for garnish

--sour cream, optional

1. If you're making the homemade enchilada sauce, scroll down for the recipe and prepare that first.

2. Preheat oven to 350 degrees F

3. Add oil to large skillet and heat over med-high heat. Add ground beef and crumble. Once beef if halfway cooked, add the onion, garlic and green chiles and saute for 4-6 minutes, stirring occasionally. Drain the excess fat if necessary.

4. To make the enchiladas spread a couple of tablespoons of enchilada sauce over tortilla. Add beans in a single line down the middle of the tortilla, then add 2 heaping spoonfuls of the beef mixture, drizzle some extra enchilada sauce and add 1/3 cup of shredded cheese. Roll up tortilla and place in a greased 9x13 baking dish. Continue with the rest of the tortillas.

5. Spread the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.

6. Bake uncovered for 20 minutes, I broil the dish for the last few minutes to get the cheese a golden brown.

7. Garnish with cilantro and green onion. Sour cream is optional.

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HOMEMADE ENCHILADA SAUCE

Servings: about 2 cups

--2 TBSP vegetable oil

--2 TBSP flour

--4 TBSP chili powder (use less if you're worried it'll be too spicy)

--1/2 tsp garlic powder

--1/2 tsp salt

--1/4 tsp cumin

--1/4 tsp oregano

--1/8 tsp cayenne pepper

--2 cups vegetable stock (chicken works fine too)

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1. Heat oil in a saucepan over med-high heat. Add flour and whisk together for one minute. Stir in the remaining seasonings, excluding the vegetable stock. Whisk ingredients well, then gradually add stock, whisking constantly so no lumps form. Reduce heat to low and simmer 10-15 until thickened.

2. Use immediately or store in the fridge for up to 2 weeks (in an air tight container).

Shepherd's Pie

I've made Shepherd's Pie a couple times and have finally found the best recipe! I just made it the other day and I'm still craving it. I do find that with this dish organic ingredients taste better, especially the meat.

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Serving Size: 4-6

For the potatoes:

--1.5 lbs of yellow Idaho potatoes (you can use whatever kind you prefer though)

--1/4 cup Half-n-Half

-- 2 oz unsalted butter (I do measure mine on a kitchen scale, but it's approx 4 TBSP)

--3/4 tsp salt

--1/4 tsp fresh ground pepper

--1 egg yolk (no whites)

For the meat filling:

--2 TBSP canola oil

--1.5 lbs of organic & LEAN ground beef or lamb

--1 cup chopped onion, I prefer a yellow onion

--2 carrots, peeled and diced small

--3 cloves garlic, finely chopped (We are a garlic loving family, so decrease to 2 if you prefer)

--1 tsp salt

--1/2 tsp fresh ground pepper

--2 TBSP all-purpose flour

--2 tsp tomato paste

--1 cup good quality chicken broth

--1 tsp Worcestershire sauce

--2 tsp chopped rosemary leaves (fresh is best)

--1 tsp chopped thyme leaves (fresh is best)

--1/2 cup fresh corn kernels

*Some recipes call for peas, but I don't like them so I don't put them in my recipe.

Add if you prefer.

--A dash of Paprika to add to the top of the pie before baking

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1. Peel the potatoes and cut into small pieces. Place in a medium saucepan and cover with COLD water. Set to high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to low/simmer and cook until tender; approx. 10 minutes. When done, drain potatoes in a colander and return to the saucepan. Heat the half-n-half and butter in a microwave-safe bowl and heat in the microwave until warmed through; approx. 35 seconds. Mash the potatoes and then add the half-n-half/butter mixture, salt and pepper and continue to mash until smooth. Stir in the egg yolk until well combined.

2. Preheat oven to 400 degrees F.

3. While the potatoes are cooking, prepare the filling. Heat oil in a large saute pan and turn to med-high heat. When the oil shimmers, add the onion and carrots and saute for about 3-4 minutes. Add the garlic and stir, cooking for 30 seconds. Add the beef or lamb, salt and pepper and cook until browned and cooked through, approx 3-4 minutes. Sprinkle the flour over the meat and toss to coat, this will soak up the excess fat. Continue to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer slowly for about 10-12 minutes or until the sauce has thickened slightly.

4. Add the corn and then spread the mixture evenly into an 11x7 baking dish (preferably glass). Top with the mashed potatoes, starting at the edges to create a seal; this will prevent the mixture from bubbling up and over the dish. Smooth potatoes over meat mixture.

5. Place on the middle rack of the oven and bake for 25 minutes, I usually broil the pie on High for the NO MORE than 2 minutes, to add a crisp to the potatoes. Remove from the oven and allow to rest for 10-15 minutes before serving.

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