Beef Enchiladas

This is basically the same recipe as my Chicken Enchiladas. I just substituted ground beef for the chicken!

• 2 lbs. grass-fed ground beef
• 2 garlic cloves, minced
• 1/2 onion, diced
• 1/2 teaspoon sea salt
• 1 teaspoon cumin

• 7-8 egg whites (I have also used the boxed cage-free egg whites before)
• 1 tablespoon coconut milk

Directions: 

1. Preheat oven to 350 degrees F
2. Place all ingredients (except spices) for the meat in a skillet over medium heat and cook until meat is no longer pink. Drain fat, add spices, toss and set aside
3. For sauce, sauté onion and garlic in coconut oil until onions become translucent
4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
5. Pour sauce into food processor and blend until smooth
6. Toss meat with about 1/4 to 1/2 cup of sauce, save the rest of the sauce.
7. In a bowl, whisk together egg whites and coconut milk.
8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
9. Cover the skillet with a lid and cook for about a minute
10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
11. Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of beef mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.*
12. Serve with guacamole and 5-minute Paleo Salsa.