"This delicious main dish may be prepared ahead of time and stored in the refrigerator for a day or so before baking."


1 lb. Slanker's 100% grass-fed ground beef (or buffalo, chicken or pork)

1 medium onion, chopped

1 51-oz. can  pinto beans, rinsed and drained (optional)

1 4-oz can diced green chiles, undrained

1 tsp. chili powder

1/2 tsp. ground cumin

1 c. plain, unsweetened Greek yogurt

1/2 tsp, garlic salt

1 10-oz. can enchilada sauce (check label carefully to avoid unwanted ingredients)

1 c. Habanero or cheddar cheese, grated


In large skillet over low heat, cook ground beef and onion together until the onion is tender. Do not discard the fat as that's what makes it both healthy and delicious!  Add the pinto beans, chiles, chili powder and cumin to the meat mixture and set aside.

Meanwhile, in a small bowl, stir the garlic salt into the yogurt. 

Place meat mixture in the bottom of a baking dish, add the yogurt and top with enchilada sauce.  Cover and bake at 350oF for about 20 minutes or until heated through.  Uncover and top with cheese.  Bake only until cheese melts.  (You may want to change your oven from bake to broil for the last step, but keep a careful eye not to burn the cheese.