In the cooking video below, Carley Smith demonstrates how she prepares a few of our US Wellness Meats heat & serve items. In this article, we detail how Carley prepares the Shredded Beef for her Mexican Casserole (3:14 of video). Filled with veggies, beans, and grains, this dish is full of fiber and nutrients. The beauty of this recipe is that you can make it your own!
Beef that is 100% grass-fed contains higher amounts of vitamins and minerals and healthy ratios of fats. It also benefits the soil biodiversity as the animals graze a concentrated area for about 24 hours and return after a 30-40 day recovery period. This rotational grazing method is great for the planet. Every US Wellness farmer prioritizes land stewardship for the generations to come and for YOUR health!
The shredded beef highlighted in this article makes healthy eating quick and easy. It is a grass-fed-and-finished product with one ingredient: beef! Without any additional ingredients, it is versatile and adaptable for any recipe, making it Carley’s favorite of our heat & serve line. In addition to this Mexican Casserole, Carley enjoys adding the beef to a baked potato or in soup recipes.
Now, let’s see how Carley uses the shredded beef in this recipe!
- 1 lb. Plain Slow Roasted Shredded Beef
- Vegetables of your choice, chopped – Carley chose broccoli, peppers, and red onion
- 1-2 Tbsp oil, butter, lard, or ghee
- 1 can black beans
- Grain of choice (mixed brown rice, quinoa, or your favorite pasta)
- Toppings for baking
- Black olives
- Pepper jack or jalapeño cheese, shredded
- Crushed red pepper flakes
- Garnishes after baking
- Black olives
- Cheese, shredded
- Tomatoes, diced
- Cilantro, chopped
- Optional: tortillas or chips for nachos
- Chop your choice of vegetables. Carley selected broccoli, peppers, and red onion.
- Over medium heat, heat oil, butter, lard, or ghee in a large pan. Add in the vegetables, turn to low heat, and sautée for a few minutes until vegetables are cooked down.
- Add in the black beans and your choice of grain (Carley uses mixed brown rice).
- Add shredded beef to the pan and stir until well combined.
- Transfer the blend to a baking dish and top with black olives, pepper jack cheese, and crushed red pepper flakes.
- Bake at 350°F for 10 minutes, allowing the cheese to melt.
- Once the cheese is melted, take the casserole out of the oven and garnish with more black olives, shredded cheese, diced tomatoes, chopped cilantro, and shredded lettuce.
- Serve the casserole as a salad, a warm grain bowl, or with tortillas as a main dish or appetizer.
Carley Smith, aka The Fairy Gutmother, is a Nutritional Therapist and Certified GAPS Practitioner with a passion for helping others improve their gut & immune health. Carley was diagnosed with Lyme disease and practiced the ancient art of healing through food. Please visit Carley’s Featured Chef page and Fairy Gutmother for more information.