I’m really loving recipes that are bulked up with veggies lately. I think it’s the result of starting to plan the garden. I keep wandering down the produce aisle thinking, I’ll have that in my garden in a few months!
These enchiladas have zucchini in addition to the ground beef and it’s hidden enough that picky eaters won’t object. I made the enchilada sauce too, so I could control the spice level, but canned would work just as well.
(from Recipe Diaries)
1 1/2 lbs. lean ground beef
1/2 of a small onion, chopped
1 medium zucchini, shredded
1 c. tomato sauce
2 cloves of garlic
2 recipes enchilada sauce
10 6″ flour tortillas
8 oz. Mexican cheese blend
Preheat oven to 375F degrees.
In a pan, brown ground beef and drain any extra fat. Add zucchini, onion and garlic to the pan and cook for 5 minutes. Stir in 1 cup of tomato sauce and 1 cup of enchilada sauce.
Place about 1/2 cup of beef mix onto a flour tortilla and roll up like a burrito and lay seem-side down in a 9×13 baking dish. When all flour tortillas are done spray tops with cooking spray.
Cook enchiladas for 20 minutes. Take out of the oven, and pour on remaining enchilada sauce and top with cheese. Place back in oven until the cheese melts.