Zucchini- Beef Enchiladas

This meal is gluten-free adaptable- please see tips below the recipe…

Print Print Recipe
Save Save Recipe

Zucchini- Beef Enchiladas

Yield: 8 servings

Prep Time: 30 min

Cook Time: 30 min

Great flavor. Nice to get some veggies inside the main dish!

Ingredients:

1 dozen corn tortillas
vegetable oil
1 pound lean ground beef
1 medium yellow onion, minced
2 Tablespoons vegetable or canola oil
4 cups grated zucchini
1 small can sliced olives
2 teaspoons minced garlic
1 Tablespoon ground cumin
salt and pepper to taste
3 cups shredded Monterey Jack cheese, divided
1 large can enchilada sauce (or homemade)

Directions:

1. Preheat oven to 350°F.

2. Fry tortillas in hot oil briefly (just until they soften up); drain on paper towels.

3. Cook beef and onion in 2 Tablespoons hot oil in a skillet over medium heat 10 minutes; drain. Add zucchini and next 4 ingredients to beef mixture; cook 5 minutes. Add 2 cups cheese, stirring well.

4. Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spoon beef mixture evenly on tortillas; roll up tortillas, and place seam-side-down in pan. Pour enchilada sauce over top and sprinkle with remaining cheese.

5. Bake 15 minutes, or until hot and bubbly.

Tips:

*If preparing this recipe as GLUTEN FREE, just make sure you use a brand of corn tortillas that is known to be GF. Use a brand of enchilada sauce that is known to be GF- or make homemade.

Source: RecipeGirl.com (Adapted from What Can I Bring?)

Leave a Comment




5 Responses to “Zucchini- Beef Enchiladas”

  1. 1

    Stacey — August 11, 2009 @ 7:40 AM

    I’ve made this recipe several times and it’s very good……..just made it over the weekend and added black beans instead of black olives.

  2. 2

    Angela — July 16, 2012 @ 1:13 PM

    these look awesome! so much so that I included one of your photos on a post I did (linking back to you and giving you all the credit in the caption) with other enchilada recipes, including my own Pork and Veggies Enchiladas recipe. thanks for sharing! here’s the link – http://wp.me/p1cn3Q-xg

  3. 3

    Joanne T Ferguson — September 8, 2012 @ 12:05 AM

    Made these today, they came out GREAT!
    The recipe is sooooooooooooo simple to do, economical and tasty too!
    DEFINITELY recommend making the home sauce, TRUE!
    Here’s a photo of what you inspired me to do! Thank you!

    https://lh6.googleusercontent.com/-iWolbUnkkSU/UErrnqcrGGI/AAAAAAAABZk/M8a6dMKJfTQ/s633/P1040083.JPG

  4. 4

    CARTMAN — September 2, 2013 @ 7:47 PM

    will make these tomorrow. but changes are on the way. already I can see these…
    I will first shred a couple of jalapeno peppers ahead of the zucchini.
    caramelize onions in olive oil. add 4 oz. neufchatel cheese to onions when done.
    substitute cooked shredded chicken breast for beef and add to zucchini filling

    I also never fry my corn tortillas, just nuke on paper towels for 20-30 seconds on high in batches of 2. stuff and roll the cooked ones and add to pan while next batch is being nuked.

    • Lori Lange replied: — September 4th, 2013 @ 4:37 AM

      Let me know how they turn out!