Zucchini Beef Enchiladas
These enchiladas are a fun way to sneak some vegetables into your kid's dinner.
Foto: RecipeGirlBahan-bahan
- 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)
Langkah-langkah
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.
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