Two Great Ground Beef Recipes

15 MINUTE EGGROLL IN A BOWL

1 lb Broad River ground beef

7 cups coleslaw mix

2 tbsp low sodium soy sauce or coconut aminos

1 tbsp ginger

1 tsp garlic powder

1/2 cup green onions

Heat beef in pan, stirring and crumbling until cooked through

Stir in coleslaw mix, garlic, ginger, soy sauce, and stir

Top with green onions, drizzle with more sauce, and dig in!

EXCELLENT ENCHILADAS

1 lb Broad River ground beef

1 small yellow onion, chopped

1 oz taco seasoning mix

1 cup water

3 cups shredded cheddar

8 flour tortillas, 6 to 7 inches

15 ounces mild red enchilada sauce (Hatch Organic is a good brand)

4 green onions, green tops finely chopped

 Preheat oven to 375

Heat a large 10 inch skillet on medium-high.  Add ground beef.  Brown and add chopped onion.  Cook until onion is softened.

Add taco seasoning mix and stir until meat is coated. Add water, stir, bring to a boil.  Reduce heat to simmer and cook for 10 minutes.

Remove skillet from heat and allow beef to cool

Spread one-half of the enchilada sauce evenly in the bottom of an 8 x 11 baking dish

Add 2 cups of shredded cheese to beef and stir well

Place 8 tortillas on a work surface and spread 1/2 cup of beef and cheese mix down the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.

Top the enchiladas with the rest of the sauce and sprinkle the remaining cheese.  Cover the dish with aluminum foil.

Bake for 40 to 45 minutes.  Let them stand for 5 minutes.  Garnish with finely chopped onions and enjoy!