Forget rolling, forget the carbs—let’s do enchiladas as a one pan, one-skillet meal that’s topped with cauliflower tots.
This was the first post-Thanksgiving dinner that did not involve turkey leftovers. Like so many of you, (or at least I hope so) I’m still stuffed from the weekend. But unlike many of you that know when to stop, I don’t. If it tastes good, I’m eating until my stretch pants give up on me and I’m left with that awful, painful swelling of the waistline. What an awful way to enjoy a meal right? Eat until it hurts.
I never learn. It happens every holiday. To make matters worse, this weekend, Matt’s family did a Thanksgiving leftover dinner. Its just as it sounds, we all brought our leftovers to Matt’s mom’s house. It was pleasure and pain on repeat.
Then we got home and this totchilada happened because my little guy Cole, unlike his mom, eats by the handful. As a result he is hungry every two hours. No matter how much I try to stick to he policy of, “Eat when dinner is served or wait until the next meal”, it never works.
I cave. I buckle. I cook.
He ate, and I ate. Thankfully I was home so the too-tight stretch pants were easily swapped out for a robe. I am shameless!
- 1 tablespoon canola oil
- 1.5 lb. ground beef
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 /2 teaspoon cayenne pepper
- 1/4 Jamaican All-spice (not regular all spice because it is on the sweeter side)
- 1 14 oz. can enchilada sauce
- 1 16 oz Cauliflower Veggie Tots
- 2 cups Mexican cheese
- jalapenos, sliced
- cilantro, chopped
- chives, chopped
Heat a large oven-proof skillet with 1 tablespoon of canola oil over medium high heat. Add ground beef mixture and the next eight ingredients (all the seasonings), stir to combine. Cook meat until browned. Stir in enchilada sauce. Top with 1 cup of cheese. Layer with cauliflower tots and top remaining cup of cheese. Transfer pan to oven and bake at 350 degrees F until cheese is melted. Remove from oven and top with jalapenos, cilantro and chives.