Heat 1 tbsp oil in a large skillet over medium heat. Add the beef in dollops - essentially trying to get it spread evenly across the pan with some space between the pieces so they brown instead of steam. Season with salt and pepper and let cook undisturbed for 3-5 minutes - until pretty darn browned!

1 tbsp oil (I used tallow) - 1 lb ground beef (I used a beef organ mix)

Break up the beef and continue to cook for a couple more minutes - until little or no pink remains. Remove the beef from the pan and set aside.

Add the onions, peppers, zucchini, and garlic to the pan and toss in the fat. Season lightly with salt and pepper. Let cook until the onions and peppers are softened and zucchini is browning in spots - about 5-7 minutes. Stir frequently.

2 zucchini chopped into ½ in half moons - 2 bell peppers sliced into ½ in strips - 1 red onion sliced into ¼ in strips - 2 cloves garlic thinly sliced

Add in the boc choy and oregano and toss until wilted.

1 tbsp fresh oregano finely chopped or 1 tsp dried - 5 oz package boc choy or spinach

Add the enchilada sauce, mixie mix, and let simmer for a couple minutes to thicken.

15 oz enchilada sauce (I used siete)

Add in the cheese and mixie mix to melt and combine.

8 oz shredded cheddar cheese (I used Raw Farm Usa Jalapeño Cheddar)

Serve with tortillas, cilantro, lime, and/or avocado!

Tortillas - Cilantro - Lime - Avocado