Beef Enchilada Hcg Phase 2 Recipes

HCG FRIENDLY BEEF CHILI

Steps:

• ** These are just suggestions, so please add more or less depending on your taste. I like my chili spicy so I tend to add more chili powder, cayenne and black pepper.
• Saute garlic over med. heat using a little liquid so your garlic won't burn. Add beef and let brown, be sure to keep moving it around so it doesn't burn since this is EXTRA Lean beef and there is practically no fat. Add more liquid if you need to about a Tablespoon at a time.
• While meat is browning dice up tomato and puree in blender, add a little broth or water to help it move around a little in the blender if needed.
• Once meat is brown add the tomato puree and 1/2 cup of the liquid. Begin adding spices, try a little at a time if you are unsure and then add by taste. Let the chili simmer on med/low heat for about 15 min or until it reaches the consistency you like. I like mine a little thicker so I let it cook about 15 minute.
• Suggested Meal Ideas: 4 Stone-Ground Wheat Thins with Grilled Zucchini.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.