HIGH PROTEIN Cheesy Beef Enchilada Skillet

Ingredients (raw weights)

• 4.5 g olive oil, as sold
• 454 g ground beef 93/7, raw
• 6.8 g taco seasoning, dry
• 248 g enchilada sauce, as sold
• 59 g water, as sold
• 59 g nacho cheese sauce, as sold
• 30 g sour cream, light, as sold
• 22 g green chiles, canned
• 60 g black beans, canned, drained
• 186 g low carb / high fiber tortilla, as sold
• 124 g enchilada sauce, as sold
• 3 g salt, dry
• 2.1 g cumin, dry
• 56 g cheddar/colby cheese, low fat shredded, as sold

Steps

1. Cook lean ground beef (I used grass fed 96%) on medium heat with olive oil, salt, and taco seasoning
2. Cut low carb tortillas into bit size pieces
3. In a bowl, add enchilada sauce, water, nacho cheese, lite sour cream, green chiles, tortilla pieces and ground beef and mix well
4. Get a pan or skillet and apply oil spray of your choice
5. Add entire mixture to the pan/skillet
6. Over medium low heat, mix in more enchilada sauce, salt and cumin. Stir mixture
7. Turn off the heat and top with reduced fat Mexican cheese
8. Bake 375 degrees, about 10 minutes
9. Broil on high for 1-2 minutes (watch closely)
10. Serve with 2 tbsp lite sour cream and cilantro