Deconstructed Beef Enchilada Bake (Paleo) (Edit recipe)

I grew up in California and I LOVE Mexican food. My husband and I could eat it every day.

This dish came from craving enchiladas one weeknight but not wanting to set up the assembly line of dishes, not to mention having to do all those dishes. I just wanted to eat enchiladas. I'm a cook, I love cooking, but even I sometimes just want dinner to magically appear on the table. I hope you enjoy this shortcut version of some great enchilada flavor with bumped up nutrients. Lots of beautiful and colorful vegetables!

So yummy. Hope you enjoy.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	684
Fat:	41 g
Carbohydrates:	40 g
Protein:	44 g
Cholesterol:	100 g
Sodium:	771 mg
Fiber:	8 g
Sugars:	4 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil, or avocado oil
1 lb Ground Beef
.5 whole Red Onion, diced
1 whole Zucchini, diced
.5 whole Bell Pepper, diced
5 whole Baby Bella Mushrooms, sliced
2 pieces Celery, chopped
6 whole Almond Flour Tortillas (Siete)
1.25 cup Siete Red Enchilada Sauce

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn the oven on 350 degrees.
Put 1 Tbsp oil into bottom of square pan, 8-9" is best then set it aside.
In a large skillet cook the ground beef in 1 Tbsp oil until done, about 8 minutes.
When the beef is done add the vegetables and stir and cook for 6-7 minutes until soft and cooked through.
Add 1/4 cup of the enchilada sauce to the beef/vegetable mix and stir.
Turn off stove.
Spoon a few tablespoons of the enchilada sauce into the bottom of your square pan.
Cut 5 tortillas in half. Use 5 halves and make one layer, then spoon on the beef/veg mix, top with a few tablespoons of sauce.
Repeat.
Once you have two layers of enchiladas top with a full tortilla and spoon on more sauce to coat the tortilla.
Bake for 20 minutes.
You can top with cheese if you like and can tolerate it.