Natural Grocers Grass-Fed Beef Enchilada Casserole

Your family will love this flavorful and easy-to-put-together enchilada casserole. Filled with nutritious grass-fed beef and a respectable amount of vegetables per serving (including fun toppings) you’ll feel good about serving it too.

6
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 medium organic red onion, chopped
2 cloves organic garlic, minced
1 large organic red, yellow, or orange bell pepper, diced
1 pound grass-fed ground beef
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
1 (15-oz) can red enchilada sauce
1 bunch organic cilantro, chopped, divided
16 (6-inch) organic corn tortillas
2 (6-ounce) packages Natural Grocers Brand Organic Mexican Blend Cheese Shreds
Optional toppings
  Remaining chopped organic cilantro
2 medium organic avocados, cubed
1 small head organic romaine lettuce, shredded
1 large organic tomato, chopped
1 bunch organic green onions, diced
1 organic jalapeños or 2-3 tablespoons jarred sliced jalapeños, diced
1 (2.25-ounce) can sliced black olives, drained
1⁄4 cup organic sour cream
  1. Preheat oven to 375° F.
  2. Heat a large skillet over medium heat. Add olive oil and swirl the pan to coat then add the onions. Sauté until onions just start to soften, 2-3 minutes. Add the garlic and bell pepper and sauté until the garlic is fragrant, 1-2 minutes. Add the ground beef and season with salt and pepper. Cook, breaking the beef up with a wooden spoon and stirring frequently, until the beef is no longer pink, 8-10 minutes. Cover the pan with a tight-fitting lid that is just slightly ajar. Holding the lid in place with one hand, carefully tip the pan over a large bowl to strain out the excess fat and juices while keeping the beef and veggies in the pan. Discard the drippings and return the pan to the heat. Add one cup of the sauce and half the cilantro, stir to combine, and reduce heat to medium-low. Allow the mixture to simmer uncovered for 5 minutes.
  3. While the mixture is simmering, spread a thin layer of the remaining sauce in a 9 x13-inch baking dish. Use five tortillas to cover the bottom, breaking two in half to fill the space. Spread half of the beef mixture over the tortillas and top with 1 cup of cheese. Add another layer of five tortillas as before then spread the remaining beef mixture and another cup of cheese to create the second layer. Finally, top with the remaining six tortillas, beef mixture, and cheese.
  4. Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes, or until the cheese is lightly browned. Remove from the oven and allow it to rest for 5-10 minutes before serving.  
  5. Prep the toppings while the enchiladas bake and serve along with the finished enchiladas, letting everyone add toppings as they desire.