This is something I intended to post a couple of weeks ago, but just didn’t get around to it (oops!). As the title of the post implies, this is another fast evening meal that will give you a big bang for your buck. We used it to top stacked enchiladas, and then topped that with an over medium egg, but you can go nuts. Put it in burritos, make tacos, put it on salad, ice a cake with it…ok, maybe the options aren’t endless, but you get the idea.
Ingredients (serves 4)
1 lb ground beef (I used 90% lean-you’ll add some oil to it, but it will be easier to control the fat)
1 large white onion, finely minced
1 tsp garlic paste
2 tbsp canola (or more, as needed)
3 tbsp flour
1 can (10 oz or so) enchilada sauce
2 tbsp chili powder
1/2 tsp cumin powder
2 tbsp tomato paste
1 tbsp oregano
1 tsp thyme
Salt, pepper to taste
Brown beef in cast iron skillet over medium heat. If using lower fat beef, add some canola, then sauté onions. Once onions are cooked, add more oil if needed, and make a roux with the flour. Once the flour has toasted, add the enchilada sauce and about a can’s worth of water. Add the garlic paste and additional seasonings and stir to combine. Let it come up to a simmer, and add the tomato paste. Stir to combine and adjust seasoning. Use as desired. The leftovers keep fantastically, if you have any.