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A little bit of a
different enchilada recipe...
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1 dozen |
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corn
tortillas |
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vegetable
oil |
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1 lb |
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lean ground
beef |
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1 medium |
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yellow
onion, minced |
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2 Tbs |
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vegetable
oil |
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4 cups |
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grated
zucchini |
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1 small |
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can sliced
olives |
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2 tsp |
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minced
garlic |
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1 Tbs |
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ground cumin |
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salt and
pepper to taste |
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3 cups |
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shredded
Monterey Jack cheese, divided |
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1 large |
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can
enchilada sauce |
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1 |
Preheat oven to
350°F. |
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2 |
Fry tortillas in hot
oil briefly (just until they soften up); drain on paper
towels. |
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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. |
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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. |
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5 |
Bake 15 minutes, or
until hot and bubbly. |
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Servings: 8 |
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Recipe Source |
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from What Can I Bring? |
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