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MAIN DISHES- BEEF
Zucchini Enchiladas
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Zucchini
Enchiladas |
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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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Modified from What Can I Bring? |
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Recipe
RATE this Recipe
Ratings:
***Hey, This One's
a Keeper!- would
make it again.
"Great flavor. Nice to get some veggies inside the main dish!"
-San Diego, CA
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