FREE MEAL PREP: Slow Cooker Beef Enchiladas (Patreon)

Ingredients:

• 3lbs of ground beef, the leaner, the better

• 2 14oz cans of peeled, diced tomatoes

• one large white onion, diced.

• 2 bushels of cilantro (or Italian parsley if you've got that one gene)

• 1 heaping tablespoon each of chili powder, oregano, paprika, parsley, and cumin (or 3-4 packets of taco seasoning)

• salt and pepper

• (optional) 1-2 tsp of red pepper flakes or cayenne pepper

• 4tbsp olive oil

• 2 28oz cans of the enchilada sauce of your choice (there will be a bit left over)

• one pint (~~480ml) of buttermilk

• 8oz of sour cream, I used the light stuff

• 2-3 limes, plus their zest.

• small (<6") corn tortillas

• CHEEEEEEEEEEEEEESE

Prep:

Heat a large saucepan to medium-high and add a tablespoon of oil. Add in one pound of ground beef at a time, stirring with a wooden spoon to break it up into small, pebbly bits, and when browed add to the slow cooker. Repeat this step until all 3 pounds of beef are in the slow cooker.

Dice your white onion and then add one more tablespoon of olive oil to the saucepan, lower the heat to medium, and lightly sautee the onion. Stir frequently to loosen the fond on the pan and then when onions are fragrant and translucent add in tomatoes and all seasons. Stir for another minute or two before adding to the slow cooker.

Lightly stir contents of slow cooker, cover, and set on low for 6 hours. Go grate a shitload of cheese.

To Prepare crema, combine buttermilk, sour cream, lime juice, and zest into a mixing bowl, whisk, and transfer into a squeeze bottle (you can get these for like a dollar at the grocery store)

Once it's getting close to the slow cooker being done, rinse and chop your cilantro and set aside.

Once slow cooker is done, turn off the keep warm function is applicable, partially uncover lid and stir, and allow to rest for 20-30 minutes. Now would be a good time to get the enchilada sauce out of the cans and place on a low heat to get warm by the time the meat is portionable.

When meat is cooled, tare out a large bowl on your scale and transfer meat into it to weigh out. Divide up the total in ounces by how many portions you want and then divide that amount by how many enchiladas you want per portion. e.g. 64oz yield/8 portions total=8oz per portion, 8oz per portion/4 enchiladas to divvy meat into means 2oz of meat per enchilada

tare out a plate and a single tortilla on your scale and start spooning in your meat until you get the amount you came up with in the above step, then add a tablespoon of enchilada sauce before rolling the enchilada into the container. when all enchiladas are in a portion pour a quarter cup of enchilada sauce over all of them.

squeeze crema over enchiladas and sauce and let cool. Add cheese as desired before reheating and add cilantro after heating.

(Approximate) Nutrition info:

Per one portion containing 4 enchiladas with 2oz of meat in each enchilada (BEFORE Cheese is addded):

• Calories: 631

• Total Fat: 33 grams

• Saturated Fat: ~9.25 grams

• Cholesterol: 109mg

• Total Carbs: ~86.5 grams

• Sugar: ~13.5 grams

• Fiber: 10 grams

• Protein: 55 grams

• Sodium: 957mg

This one's real easy to mess around with. Want more Calories? add cheese. Want less? take out an enchilada. You could probably also get the sodium amount down by using an alternative sauce or making your own if you wanna get ambitious.