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Beef Enchilada Casserole - Fit Paleo MomFit Paleo Mom
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Beef Enchilada Casserole

Paleo Beef Enchiladas

I got this recipe from PaleOMG. She made hers actually wrapping the sweet potatoes around the meat like a real enchilada. I tried that but couldn't get mine to stay, so I ended up just making it almost like an enchilada lasagna. It turned out perfectly and tasted great.

To make enchiladas you will need:
3 sweet potatoes
1 pound grass fed beef
1/2 yellow onion, diced
2 cloves of minced garlic
4 oz can diced green chilis
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp sea salt
1/4 tsp black pepper
3-4 tablespoons coconut oil

To make the sauce:
1 14oz can tomato sauce
1/4 yellow onion, minced
1/3 cup chicken broth
1 tablespoon coconut oil
1/2 tsp garlic powder
1/2 tsp oregano
1/ tsp chili powder
Salt and pepper to taste

1. Preheat oven to 350
2. Slice sweet potatoes using a mandolin or a knife. Slice lengthwise.
3. Heat coconut oil in a skillet and cook sweet potato slices until they are softened on each side. You don't want them crispy, just soft.
4. While sweet potatoes are cooling use the same skillet to cook the meat, garlic, and onion.
5. Once meat is cooked add the green chilis, and spices. Let that cook down.
6. Now place a sauce pan over medium heat. Add coconut oil, onion.
7. Once onion begins to cook add the tomato sauce, broth, and all seasonings. Reduce heat and let simmer until sauce thickens just a bit.
8. Once everything is cooked begin to layer it in an 8x8 baking dish
9. One layer of sweet potatoes, then a layer of meat and sauce. Repeat until you use everything.
10. Now bake for 15 minutes.

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