Homemade Organic Hamburger Helper Cheesy Enchilada

Here’s What You’ll Need:

For the Enchilada Skillet:

• 1-1/2 cups organic brown rice
• 2 Tbsp. home rendered tallow; OR 2 Tbsp. organic pasture butter
• 1 lb. grass-fed ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix  (1 lb. ground organic pastured pork or 1 pint Homemade Organic Freezer Ground Pork Mix may be substituted)
• 1/2  cup diced organic yellow onion
• 1/2  cup diced organic red bell pepper
• 2-3 organic garlic cloves, minced; OR 1 tsp. Homemade Organic Garlic Puree
• 1/2 cup diced organic tomatoes
• 1/2 cup Homemade Organic Tex-Mex Beans (optional)
• 1 cup PLUS 1/2 cup (divided) Homemade Organic Beef Stock
• 1 cup PLUS 1/2 cup (divided) Homemade Organic Vegetable Stock
• 2 Tbsp. jarred organic tomato paste
• 2-1/2 tsp. Real Salt, divided
• 1 tsp. Homemade Organic Taco Seasoning
• 1 tsp. organic paprika
• 1 tsp. organic chili pepper powder
• 1/4 tsp. organic red pepper flakes (optional)
• 1/4 tsp. organic ground turmeric

For the Cheese Sauce:

• 3 Tbsp. organic unbleached white flour
• 2 Tbsp. organic pasture butter
• 3/4 cup grass-fed organic whole milk
• 1/4 cup Homemade Organic Sweet Whey
• 3/4 cup shredded organic cheddar cheese
• 1/4 cup Homemade Organic Ricotta Cheese
• 2 Tbsp. organic blue cheese crumbles
• 1/2 tsp. Real Salt
• 1/4 tsp. organic freshly ground white pepper

Here’s How I do it:

1. Prepare the Rice:  Place the rice, home rendered tallow/organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
2. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, onions, bell pepper and tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
3. Brown the ground meat in a saucepan until halfway done.
4. Add the onions, bell pepper, tomatoes and garlic and saute with the ground beef for 6 to 7 minutes until the beef is brown and the onions are clear.
5. Add 1/2 cup beef stock, 1/2 cup vegetable stock and 2 Tbsp. tomato paste; Stir well.
6. Add the taco seasoning, paprika, chili pepper powder, red pepper flakes (if using), turmeric and 1-1/2 tsp. salt; Stir well.
7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
8. While the dish is simmering, make the cheese sauce:  In a chef’s saucepan, warm the 2 Tbsp. butter until bubbly; Add the flour, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1-2 minutes over medium heat.  Pour 3/4 cup milk into the flour mixture and stir until well combined; cook over medium heat for 5-10 minutes, or until it begins to thicken.  Add the cheeses to the thickened mixture a little at a time while stirring to blend; Make sure to stir often or the sauce will try to burn. Cover and leave on lowest heat setting to keep warm until needed.  (DO NOT cook on higher than a medium temperature!)
9. Add the cooked rice to the skillet and stir to combine.
10. Drizzle the cheese sauce on top of the rice mixture.
11. Top with Homemade Organic Pickled Jalapenos and/or green onions, if desired.
12. Enjoy!