This past Sunday following the Broadway Community Market I caught up on some much overdue to-dos. As is normal for this time of year for most people, life is super busy. Keeping up with the farm and working I had neglected cooking other than breakfast with our pasture raised eggs and the occasional green smoothie so I was really lacking on lunches and dinners and resorting to getting something quick while out.
I thawed out some of our ground grassfed and finished beef and during one of my recent monthly auto ship boxes from Thrive Market had added a jar or two of enchilada sauce so I thought this was the perfect time to try it out!
As usual I searched for a recipe, but ended up using the basic outline of the recipe (temp & time mostly as well as ingredient volume) while using what I had in the fridge to make up the rest of the recipe as I went along.
During a trip to Costco a couple months ago I bought a large container of some dehydrated mushrooms from The Wild Mushroom Co, so I decided to try those as well as some home grown dehydrated cayenne peppers from the garden from several years ago (if I had fresh or dehydrated jalapeƱo peppers I probably would have opted to use those instead but I used what I had on hand at the time). It’s definitely a spicy dish but you can adjust to your liking!
Spicy Beef & Mushroom Enchiladas
Equipment
- 9 x 13-inch baking dish
- Oven
- Skillet
- Bowl For soaking mushrooms (optional)
- Kettle/Pot For boiling water to prep mushrooms (optional)
Ingredients
- 1 tbsp olive oil
- 1 md/lg white onion diced
- 4 cloves garlic minced
- 1 15 oz jar Red Enchilada Sauce or homemade
- 1 pound grassfed ground beef
- 4-6 cups chopped mushrooms fresh or rehydrated
- Ā½ cup diced cayenne or jalapenos fresh or rehydrated
- 1 tsp ground cumin
- 8-10 md/lg flour tortillas or grain/gluten free
- 3 cups cheese Mexican blend or other (I used Havarti sliced cheese that I cut into shreds)
- fine sea salt & freshly ground pepper
Instructions
- Prep mushrooms/cayenne if using dehydrated and make your enchilada sauce if choosing to make your own. This looks like a great recipe from Gimme Some Oven.
- Heat your skillet over medium-high heat and add oil. SautƩ onion and garlic until fragrant, about 3-4 mins stirring occasionally. Add ground beef and cumin and sautƩ until browned, breaking apart while cooking about 5-7 mins. You can also add in your jalapeƱos here if using and sautƩ along with the beef.
- Combine mushroom/cayenne mixture to beef filling and sautƩ a min or two longer. Season with salt and pepper to taste.
- Preheat oven to 350ā. While oven is preheating, begin preparing the baking dish by spreading about Ā½ cup of the enchilada sauce across the bottom. Begin assembling the enchiladas by adding about 2 tbsp sauce in the middle of the tortilla, followed by the filling, and about Ā¼-ā cup cheese. Roll up the tortilla and place in the dish starting from one side, and repeat the process until the dish is full. Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese.
- Bake enchiladas uncovered for 20-30 mins, until cooked through and cheese is melted and tortillas have a slight crisp on the outside.
- Serve and enjoy with toppings of choice!
