When my husband was growing up, one of this favorite foods was beef and cheese enchiladas. They’re pretty straight forward- enchilada sauce, cooked ground beef, shredded cheddar cheese in a tortilla, smothered in more sauce and cheese. Bake until cheese is melted. They’re all right; they’re his comfort food, not mine. However, this week after he’d been in an accident, (An older gentleman possibly totaled our car, we’re still waiting to hear.) I could tell that he needed some comfort food, so I made these with one significant change. I added food storage. Cooked wheat berries can be used to substitute part of the ground beef in a recipe, decreasing the saturated fat and increasing the folic acid and fiber content. I have tried just mixing wheat berries with the ground beef, however the texture just seemed wrong, but “mix it in a mincer and pretend it’s beef” and it seems to work a little better. I can distinctly taste the wheat, but my husband still happily ate several. The same principle can be applied to many other recipes that call for ground beef.
Beef, Wheat and Cheese Enchiladas
Food Storage Ingredients:
1 cup cooked wheat berries
2 cups (approximately) enchilada sauce
1 lb cooked ground beef (I prefer the extra lean variety)
tortillas (how many depends on the size, roughly one package of the 8″ variety)
2 cups shredded cheddar cheese
1. Puree 1/2 cup enchilada sauce with wheat berries. (If your family is not used to eating cooked wheat, you may want to start with less than a cup so they don’t have a fiber overload.) 2. Spread wheat mixture on tortillas, top with beef and cheese. 3. Roll and smother with remaining sauce and cheese. 4. Bake for 20 minutes at 350 or until cheese is melted.