- 3 tbsp ghee (or other heat-safe cooking fat)
- 1 small onion, diced
- 1/2 small cauliflower, diced
- 1 lb grass-fed ground beef
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 8 oz cheese, shredded
- 1 1/2 cups red enchilada sauce (I used Siete red enchilada sauce)
- 6 corn tortillas
- Heat three tablespoons of ghee in a large skillet over medium heat, add the diced onion and cauliflower and cook—stirring occasionally—until very soft and beginning to brown (approximately 10 – 15 minutes). Add the beef, garlic powder, oregano, black pepper, and salt, and cook until the beef is no longer pink, breaking it up with a spatula or cooking spoon as it browns. Then remove the skillet from the heat and add one cup of the shredded cheese. Stir to combine.
- Preheat the oven to 350°F. Pour 1/2 cup of the enchilada sauce into a 9″ x 9″ baking dish. Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until they are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the beef mixture. Roll the tortillas tightly to close and place in the baking dish seam-side down. Pour the remaining one cup of enchilada sauce over the tortillas, top with the remaining one cup of shredded cheese, and bake for 15 minutes until the cheese is melted and bubbly.
Serve immediately, garnished with desired toppings.