Wednesday, October 17, 2012

Beef and Zucchini Enchiladas

This recipe gets a "10" from John.  We ate it 2 weekend nights in a row and he still requested it to be on the menu the next week!  



Recipe (slightly adjusted) from: Recipe Girl

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:

Brown ground beef with onion over medium heat.  When meat is close to being done, add diced zucchini. Saute until softened (and meat is done), about 3 to 4 minutes.  Remove from heat and set aside.  
Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.  Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Serve immediately with desired condiments.

1 comment:

  1. Who knew zucchini could taste do good! Yummmmmm

    ReplyDelete