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Ingredients
- 1 / 2 lb of grass fed ground beef
- Half Vidalia onion cut up
- 3 cloves garlic
Ingredients
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Instructions
- Sauteed the onions, meat, garlic, and spices. Kosher salt, garlic pepper, cumin, garlic powder, Chili Spice (I buy this organic chili mix in a packet at Whole Foods so it’s optional), Cheyenne.
- Remove meat from the pan and add in about 1 /2 cup of Pacific Chicken or beef stock. (I didn’t have any beef stock today so had to use chicken and it was just as good). Sometimes you gotta improvise! No need to panic! I just used this to deglaze the pan.
- Pour in 1 Packet of Enchilada sauce from Whole Foods.
- Medium Queso Dip from Whole Foods over in the cheese section. I used one container for the sauce and had about 1 / 2 left over in another container and put that on top before sprinkling with some Cheddar Cheese.
- Heat up the Queso first in the microwave for about 1:25 minutes. It needs to be hot when added to the sauce or it will curdle! Stir the meat back in and you’re done!
- Ladle a little of the sauce in your baking dish, layer the chips, and add some sauce on chips, add some Cheddar cheese, sauce, cheese, chips, until you are out of sauce. Add some Queso on top and top with more Cheddar cheese. Heat in oven on 350 for about 10 minutes to melt the cheese! That’s it!
Recipe Notes
Enjoy the Journey!
Sue
Holistic Health Coach &
Gluten Free Chef
Gluten Free Lady www.glutenfreelady.com
