Macros (makes 6 servings):
Protein: 40
Carbs: 92
Fat: 45
Calories: 933
Grocery List:
- Ground beef (2.6 lbs of 80/20)
- Enchilada sauce (one 28 oz can)
- Cream of mushroom soup (one 10.5 oz can)
- Green chiles (one 4.5 oz can)
- Cheddar cheese (one 8 oz package)
- Flour tortillas (6 large tortillas)
- Black beans (one 15 oz can)
- Sweet creamed corn (one 14.75 oz can)
- Jiffy cornbread (1 box)
- Poblano pepper (2)
- Zucchini (2)
- Onion (2)
- Jalapeño (1)
- Taco seasoning (1 packet)
- Seasonings: cumin, chili powder, Flavor God chipotle
Macros (makes 6 servings):
- Pre-heat oven to 350 ºF
- Dice one onion
- Add the onion to a large pot and cook until slightly brown
- Add ground beef. Cook until done, drain the beef and onion mixture, and then add it back to the pot
- Add black beans, mushroom soup, and half of the enchilada sauce. Mix thoroughly.
- Add 1/6th of the beef mixture to a tortilla. Wrap into an enchilada and then add it to a 9×13 baking dish.
- Repeat for the remaining 5 enchiladas
- Top enchiladas with the second half of enchilada sauce and the entire package of cheddar cheese.
- Bake in the oven at 350 ºF for 20 minutes or until cheese is melted
- Add the jiffy cornbread mix and creamed corn to a 5×8 baking dish. Mix evenly.
- Cook the cornbread in the toaster oven at 350 ºF for 20 minutes.
- Dice all remaining veggies
- Add veggies and olive oil to a large pan and cook for 10-15 minutes on medium heat. Add taco seasoning about halfway through.
