Mike and I really liked this one. I made a huge dish of this as we buy our ground beef from a local farm and they sell it in 2 pound rolls that are frozen. I can’t wait until we are on the farm and raising our own beef. Fresh beef is so much better than what you get in the store. If you could see the fresh beef next to the store bought ground beef you would be amazed at how they look compared to each other. The taste is phenomenal. I highly suggest finding a local farm where you are and buying ground beef and sausage there. While you are at it get your eggs there too. 🙂
Chuck Wagon Tortilla Stack
- 2 pounds ground beef
- 3 garlic cloves, minced
- 1 can chopped green chilis (4 ounces)
- 1 can (14-ounce) diced tomatoes, undrained (I used a pint jar of ones that I had canned)
- 1/4 cup apple cider vinegar
- 4 Tablespoons ketchup
- 2 teaspoons Splenda
- 2 teaspoons Worcestershire Sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon smoked paprika
- 4 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 3 low carb tortillas
- 2 cups cheese of your choice (cheddar, monterey jack, etc…)
In a large non-stick skillet cook ground beef until meat is no longer pink; drain. Add next 11 ingredients to ground beef and cook until well blended and most of liquid has evaporated (about 10 minutes).
Heat oven to 350 degrees. In a large casserole dish layer the tortillas, ground beef and cheese as if making a lasagna. Place in oven and bake until cheese is melted. This should take about 10-15 minutes. Serves 6.
I added 1 cup of cooked mixed beans to Mike’s portion. If beans don’t spike your glucose you could try them with yours as well.
Nutritional info: Calories- 623, Fat- 47.3 grams, Carbohydrates- 10.3 grams (Fiber-4.6 grams, Sugars- 2.2 grams)