12 May | All

Recipe: Beef Enchiladas for Cinco de Mayo

This recipes is for one of our favorite Mexican dishes: beef enchiladas. We use our organic, grass-fed beef for this recipe along with a killer enchilada sauce.

{for the sauce}

  • 1 can whole tomatoes
  • 1/2 medium onion, diced
  • 1 minced garlic clove
  • 1-2 jalapenos diced
  • 1 teaspoon Sriracha sauce
  • 1 1/2 pounds Verde Farms organic, grassfed ground beef
  • 10 corn tortillas (We like Udi’s if you’re gluten-free)
  • 1 package Organic Valley sour cream
  • 2 cups shredded Monterrey Jack cheese


  • Preheat oven to 350º F. While oven is heating up, you can make the enchilada sauce by adding all the sauce ingredients into a food processor and pureeing. Set aside.


  • Brown meat until almost cooked and then add around 1/4 cup of the enchilada sauce, stir until well mixed.


  • Once your oven is ready, pour half of the enchilada sauce into a 9×13 casserole dish.


  • Quickly fry tortillas in vegetable or canola oil, about a minute on each side and place at the bottom of your dish.


  • Layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside.


  • Place seam side down in the casserole dish.


  • Pour remaining enchilada sauce over assembled enchiladas and top with cheese.


  • Cook for 15 minutes.


  • Make a pitcher of margaritas and enjoy!