DAY 1: Beef Enchiladas and Green Salad

Enchilada Sauce

  • 1-15 oz. can tomato sauce

  • 1 to 1½ tsp. chili powder

  • ⅔ cup water

  • ½ tsp. oregano

  • ¼ tsp. ground cumin

  • 1- 4 oz. can mild green chiles, chopped

  • 1 clove garlic, finely chopped

Instructions

Heat all ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes.

 

Beef Enchiladas

  • 1 lb. ground beef

  • 1 onion, chopped

  • ½ cup sour cream

  • 1½ cups shredded cheddar cheese, divided

  • 1 Tbsp. dried parsley

  • 1 tsp. sea salt

  • ⅛ tsp. pepper

  • 1 recipe Enchilada Sauce

  • 1 pkg. corn tortillas

  • 1 lime, cut in wedges

Instructions

Sauté ground beef with onion in a 10” skillet until beef is browned. Stir in sour cream, 1 cup cheese, parsley, salt, and pepper. Remove ½ of mixture to use in Mexicali Skillet on Day 5. Cover remaining ground beef mixture and reserve. Make Enchilada Sauce. Place 2 Tbsp. Enchilada Sauce in 9×13 baking dish. Dip tortilla in remaining sauce to soften, place 1 spoonful filling in center of tortilla and roll. Place seam down in prepared baking dish. Repeat. Pour remaining sauce over top. Sprinkle remaining cheese over top. Bake at 350°F, uncovered, 20 minutes. Serve with lime wedges, to squeeze over enchiladas.

 

Green Salad

  • 1 head lettuce

  • 1 cucumber

  • 1 carrot

Instructions

Make salad tonight using 1 head lettuce, 1 cucumber, and 1 carrot. Use ½ tonight and save the rest, undressed, to serve with Pan-fried Falafel on Day 3.