Zucchini Beef Enchiladas

Name: Zucchini Beef Enchiladas
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
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)

These enchiladas are a fun way to sneak some vegetables into your kid's dinner.

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

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

Preheat the oven to 350°F.
In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels.
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.
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.
Bake 15 to 20 minutes, or until hot and bubbly.