Zucchini Beef Enchiladas
These enchiladas are a fun way to sneak some vegetables into your kid's dinner.
Foto: RecipeGirl
Ingredients
- 1 dozen corn tortillas
- vegetable or canola oil ((for frying))
- 1 pound lean ground beef
- 1 medium yellow onion, (minced)
- 4 cups grated zucchini
- One 4-ounce can sliced olives
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- salt and pepper, (to taste)
- 3 cups shredded Monterey Jack cheese, (divided)
- One 28-ounce can enchilada sauce (or homemade)
Steps
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Preheat the oven to 350°F.
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In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels.
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In a large nonstick skillet, add the beef and onion and saute for about 10 minutes; spoon out any accumulated fat and discard. Add the zucchini, olives, cumin, garlic and salt/pepper to the beef mixture; cook for 5 minutes and then remove the pan from heat. Add 2 cups of cheese, stirring well.
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Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spread out tortillas on a cutting board. Spoon the beef mixture evenly on the tortillas; roll up the tortillas, and place seam-side-down in the pan. Pour enchilada sauce over the top and sprinkle with the remaining cheese.
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Bake 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dozen corn tortillas | 1 | - | - |
| vegetable or canola oil | - | - | - |
| lean ground beef | 1 pound | - | - |
| yellow onion | 1 medium | - | - |
| grated zucchini | 4 cups | - | - |
| One 4-ounce can sliced olives | - | - | - |
| ground cumin | 1 tablespoon | Rp 70.000/kg | Rp 1.050 |
| minced garlic | 2 teaspoons | - | - |
| salt and pepper | - | - | - |
| shredded Monterey Jack cheese | 3 cups | - | - |
| One 28-ounce can enchilada sauce | - | - | - |
*Estimated market prices, may vary by region
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