Who doesn’t love Mexican food? I can’t think of one person I know that doesn’t salivate just over the thought of some taco’s, nachos, chips, salsa, fried ice cream, horchata, guacamole, burritos, chimichangas, enchiladas, quesidillas and the list goes on and on. With all of these choices come no opening really for Paleo living. Theres gluten, sugar and dairy throughout all of these recipes. This is a challenge. And a challenge is something that excites me!
2 TBSP Chili Powder
1 tsp Oregano
1 tsp Cumin
1 tsp Salt
1 TBSP Olive oil
1/4 c. diced Green Pepper (optional: if you like heat)
1/2 – 1 diced Jalapeno (optional: if you like heat)
16 oz Tomato Sauce or Puree (your preference)
-Place all ingredients in a medium saucepan, boil than reduce on low for 15 minutes.
PF Enchilada’s Ingedients
1 lb Ground beef
1/2 c. diced Yellow Onion
1 clove minced Garlic
salt and pepper
1 head of Cabbage
-Cut off end of cabbage, clean 10-12 leaves, and boil in large pot for 3 minutes, let sit in hot water while cooking beef.
-In another skillet brown together, onion, garlic, and beef. Salt and pepper to taste.
-Pick out one cabbage leaf, lay flat, fill with beef filling, roll up, and place in a 9×13 pan.
-Continue to do this until you run out of ingredients.
-Top Enchiladas with Enchilada sauce.
-Bake in 350* oven for 25 minutes. Garnish with homemade salsa, guacamole, diced tomatoes, or avocado.