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Ingredients:

2 tbsp fat olive, avocado, coconut, butter, ghee, tallow, or lard

1 chopped onion
1 tsp minced garlic
2 lbs ground beef
2 cups chopped zucchini
1 large bell pepper
½ tsp cumin
½ tsp chili powder
½ tsp paprika
½ tsp red pepper flakes
salt & pepper to taste
15 oz red enchilada sauce
1 tsp nutritional yeast
4 gluten free tortillas or tortilla chips
Toppings: green onions, pickled onions, jalapeños, limes, or avocado

Instructions

Make your sauce

Heat oil in skillet over medium-high heat.
Once hot, add flour, whisking constantly for 1 minute.
Add chili powder, garlic powder, cumin, and oregano. Cook for 1 more minute. whisking constantly.
Slowly pour in the broth or stock, whisking constantly until no lumps remain. Let it come to a simmer, then reduce heat to medium-low. Leave uncovered and let cook for about 10 minutes or until the sauce has slightly thickened.
Give it a taste and season with salt to your liking (can vary depending on both preference as well as the broth or stock used). Store in airtight container in fridge for 3-5 days if making to use later.

Make your skillet

Heat oil, garlic, and onions in skillet on medium. Cook until onions start to get translucent.
Add ground meat and cook until browned.
Add all the spices, zucchini, and bell pepper. Let cook for a few minutes.
Add enchilada sauce and nutritional yeast. Stir to coat everything evenly.
If using sliced tortilla strips, cut them into slices and fold them into the skillet now.
Reduce heat to low-medium, cover with lid, and cook for 10 minutes.
Ready to eat! Top with your favorite fixings!