April Q-PON: Beef Dices

Each month ONE item is on sale at a significant discount for customers on the Thrive Monthly Q Program. It’s called the Q-Pon item. This month the Freeze-Dried Beef Dices are the featured product. This would be a good item to stock up on this month if you are on the Q!

THRIVE Beef Dices are freeze-dried to lock in the freshness and taste of the premium beef flavor and nutrients. The innovative freeze drying process removes all of the moisture from the prime cuts of meat giving each beef dice a shelf life of up to twenty-five years. By using THRIVE Beef Dices you will save time because you won’t have worry about thawing, trimming, or browning each cut of meat. You can simply toss it into all your favorite meals such as beef stew, stir-fry, stroganoff, fajitas and enchiladas.

Beef Enchiladas by Chef Todd Leonard, CEC Prep time: 35 min. Serves 4
Enchilada Ingredients:		Instructions
2 c. THRIVE™ Beef Dices (FD) ¼ c. THRIVE™ Chopped Onions (FD) ¼ c. THRIVE™ Green Chili Peppers (FD) 1 tsp. cumin 1 tsp. chili powder ¼ c. THRIVE™ Tomato Dices 1 tbsp. THRIVE™ Espagnole sauce, dry 2½ c. water 1½ c. THRIVE™ Cheddar Cheese (FD), reconstituted 8 flour tortillas Sauce Ingredients: 2 tbsp. THRIVE™ Chopped Onions (FD) 2 tbsp. THRIVE™ Green Chili Peppers 1 tsp. cumin 1 tsp. chili powder 1 tbsp. lime juice 2½ c. water 1/3 c. THRIVE™ Espagnole sauce, dry ½ c. THRIVE™ Cheddar Cheese (FD), reconstituted ¼ c. sour cream		Combine enchilada ingredients except tortillas and cheese and let sit for 10 minutes. Sauté mixture in a hot skillet (do not drain). Cook until tender and set aside.Combine all sauce ingredients except espagnole, cheese, and sour cream in a saucepan and bring to a simmer. Add espagnole and simmer for 2 minutes. Pour into a blender and blend until smooth, then return to pan. Fold in sour cream and ½ c. cheese. Stir into sauce until incorporate. Stir ¼ cup sauce into filling mixture.Assemble enchiladas with ¼ cup filling and 1 tbsp. cheese on each tortilla. Roll tortillas up, place in 9×13 pan, and pour sauce over enchiladas. Top with remaining cheese and bake at 350°F for 15–20 minutes.