Zucchini Beef Enchiladas

Name: Zucchini Beef Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 dozen corn tortillas; vegetable or canola oil ((for frying)); 1 lb lean ground beef; 1 medium yellow onion, (minced); 4 cups grated zucchini; One 4-ounce can sliced olives; 1 tbsp ground cumin; 2 tsp 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 30min 🔥 Cook 30min 📊 Medium 🍽 8 servings 👁 6

Instructions

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.

Beef & Lamb enchiladaszucchinimexican

Nutrition per serving

360kcal

💰 Cost Estimate

Total Ingredients
$1863.00

Per Serving
$233.00/serving

🏠 Savings
~$3726.00 vs buying!

📋 Price Breakdown (64% ingredients detected)

Ingredient	Amount	Subtotal
dozen corn tortillas	1	$70.00
vegetable or canola oil	-	-
lean ground beef	1 lb	$198.00
yellow onion	1 medium	$50.00
grated zucchini	4 cups	$1056.00
One 4-ounce can sliced olives	-	-
ground cumin	1 tbsp	$80.00
minced garlic	2 tsp	$15.00
salt and pepper	-	-
shredded Monterey Jack cheese	3 cups	$394.00
One 28-ounce can enchilada sauce	-	-