Green Enchilada Bake with Shredded Grassfed Beef (Optional Cheese)


For the filling we braise (low and slow) Colorado 100% grassfed beef from Crystal River Meats, shred and toss it with sautéed organic onion and organic sweet peppers with olive oil and toasted cumin.

Then we layer in freshly made local corn tortillas and smother the layers in our own mild, tangy green sauce of organic roasted local tomatillos (organic as available at this time of year), organic roasted poblano chiles, organic onion, organic garlic, Mexican oregano, organic cumin, and fresh lime juice.

We top with optional sharp Tillamook Cheddar.

Delicious with our frozen Cilantro Lime Rice. 

(Without cheese these are gluten-free and dairy-free). 

One Tin. Serves 3-4. 

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