Ground Beef Enchiladas


I had a little over a pound of ground beef in my freezer… and stuck. What do I make??? BEEF ENCHILADAS!!!! Of Course!! ūüôā And, my husband will always be excited about anything mexican themed at all. ¬†They were scrumptious, and had a little bit of heat… and if you like spice, you can dial up the heat easily!! (I’m a bit of a wimp in that department!!)

I was out of cans of enchilada sauce, but I DID have one¬†6 oz. can of ¬†organic tomato paste. So… I MADE red enchilada sauce. I made mine mild, in order to dial up the spice, you just add more of the spiciness… cayenne, chili powder etc.

Red Enchilada Sauce:

1 can tomato paste 6 oz.
6 oz (fill that can with chicken broth) of low sodium chicken broth (up to 1 cup)
2 TB canola oil
1/4 cup water
2 TB chili powder (add more for addtl. spice)
1/2 tsp cumin
1/4 tsp onion powder
sprinkle of cayenne powder (more for extra spice)

Stir together and set aside

Should look like this:


Enchilada Indredients:

1 pack of 8-10 flour tortillas
1.5 lbs lean grass fed ground beef (my personal fav.)
1 can organic black beans (I use Trader Joes)
1/4 cup Salsa Verde (I LOVE Trader Joes version of this too!!)
1 cup Organic frozen super sweet corn
1/2 cup water
1/2 packet taco seasoning (or 2 TB homemade taco seasoning:
1/2 (or a bit more) of the enchilada sauce that you made
salt and pepper to taste


Fill each tortilla with about 1/8 to 1/4 cup of filling. Enough that when you roll it up, it’s not spilling out. Fill and roll and put seam side down into a 8X8 pan that’s been prepared with cooking spray. ¬†Repeat until all filling has been used. This recipe should use approximately up to 10 tortillas. You may need a 9X13 pan if it doesn’t fit into the 8X8 pan. ¬†I only made 4 because I ran out of tortillas.¬†Then, top with the remaining red sauce, and a bit of the salsa verde, and top that with cheese. Cover with foil, and bake at 350 degrees for 25 minutes. Remove and ENJOY!!!!!!! I served this with chips and guacamole and some salsa verde. Filling, and delicious.




Tex-Mex Calzones


Ok… not the best picture… but seriously… these are AMAZING! I had to get this off of my phone. Better pictures in the future. PROMISE!

Original recipe credit:

All things that I added or changed will be marked by parenthesis or an asterisk.

1 pound ground turkey, extra lean  (I used 85/15 Ground beef)
1/2 c onion, chopped fine (I never use as much onion, probably 1/4 cup)
2 garlic cloves, minced ( used 1 tsp pre-minced garlic)
3/4 t ground cumin
1 1/2 t dark chili powder
1/2 c red bell pepper, chopped fine
3/4 c salsa verde, fire roasted ( I used regular salsa)
1 (11 oz) can pizza dough, refrigerated, thin crust (I used Publix pre-made bagged dough. They have whole wheat if you prefer. In the bakery section of most grocery stores, or refrigerated sections.)
1 c Mexican blend cheese, shredded
1 egg white, beaten (I used olive oil)Preheat oven to 425 degrees. Adjust oven rack to upper third of the oven.
Heat a large skillet over medium high heat. Add ground turkey (or ground beef) and cook 5 minutes, stirring to crumble. Add onion and garlic; continue to cook for an additional 4-5 minutes or until onions are translucent.
Add spices and cook for 1 minute to bring out the flavors in the spices. Add chopped pepper; continue to cook 1 minute.
Remove mixture from heat and stir in salsa.
Unroll dough and divide into 4 equal portions. Working with one rectangle at a time place, 1/2 cup of turkey mixture on half of the dough then top with 2 tablespoons of cheese.
Using a pastry brush or fingers, brush the egg mixture (or olive oil) on the border of the dough. Fold dough over turkey mixture and press with a fork to seal. If you prefer a crisp crust, brush some additional egg wash (or olive oil w/some sea salt and oregano) over the top of the calzone.
Bake 10-12 minutes or until golden brown.
*** I then had about a TB of sour cream (or you can use PLAIN greek yogurt) and dipped these into it.