Ingredients
- 4 pounds 96/4 lean ground beef
- 1/2 cup Kettle & Fire bone broth
- 1/2 cup rotel tomato
- 1/2 cup chipotle adobo
- 1/2 cup white onion
- 1 cup red salsa
- 1/4 cup bone broth
- 1/4 cup taco seasoning
- 1/4 cup chili powder plus 1 tbsp ancho chili powder
- 2 tbsp cumin
- 300g White rice (measured dry)
- 250g reduced fat cheddar
- 18 high-fiber flour tortillas
- Queso Blend: 650g fat-free cottage cheese (queso base)
- Queso Blend: 100g Rico's cheese
- Queso Blend: 120g 1/3 reduced-fat cream cheese
- Queso Blend: 4 tbsp mild taco seasoning
- Queso Blend: 3g ancho chile powder (plus more for additional spice add-in)
- Queso Blend: 1 tsp ground cumin (optional add-in, not blended)
Method
- Add 4 lb beef, Kettle & Fire broth, chipotle adobo, rotel, onion, red salsa, broth, seasoning, chili, and cumin to crockpot. Cook low 4-6 hr.
- When beef is tender, shred the beef and mix in 250g reduced-fat cheddar. Set aside while assembling.
- Cook rice per package instructions (water or bone broth) until tender.
- Blend cottage cheese, Rico's cheese, cream cheese, mild taco seasoning, ancho chile powder, and cumin (or drain if using only for mixing).
- Blend until smooth and warm in microwave for 40 sec.
- Combine 1,300g cooked ground beef with 1,200g cooked rice in a bowl and set aside.
- Meanwhile, combine 1,300g cooked beef and 1,200g cooked rice in a separate pan.
- Place remaining beef and rice in the pan and top with the cheese sauce.
- Weigh out 300g of the mixture per tortilla.
- Lay out 18 tortillas and spread 1,300g beef with rice and cheese sauce on each tortilla.
- Repeat with the remaining tortillas until the total amount is used.
- Ensure the beef and rice are evenly distributed.