Name: Beef Zucchini Enchiladas
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 large onion, chopped -; Kosher salt -; Freshly ground black pepper -; 2 cloves garlic, minced -; 1 lb. organic grass fed ground beef -; 2 tsp. chili powder -; 1 tsp. cumin -; 1 1/2 c. red enchilada sauce, divided -; 4 large zucchini, halved lengthwise -; 1 c. shredded Monterey jack -; 1 c. shredded cheddar -; Sour cream, for drizzling -; Freshly chopped cilantro, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beef Zucchini Enchiladas

1. 2 tbsp. extra-virgin olive oil -

2. 1 large onion, chopped -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 cloves garlic, minced -

6. 1 lb. organic grass fed ground beef -

7. 2 tsp. chili powder -

8. 1 tsp. cumin -

9. 1 1/2 c. red enchilada sauce, divided -

10. 4 large zucchini, halved lengthwise -

11. 1 c. shredded Monterey jack -

12. 1 c. shredded cheddar -

13. Sour cream, for drizzling -

14. Freshly chopped cilantro, for serving -

How to cook deliciously - Beef Zucchini Enchiladas

1. Stage

Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add organic grass fed ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

2. Stage

Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes.

3. Stage

Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

4. Stage

Bake until cheese is melty, 20 minutes.

5. Stage

Garnish with sour cream and cilantro before serving.