Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Wanna feed your family a cheap and healthier dinner? Try these great enchilada’s made with just 1/2 pound of ground beef. - Ingredients:
1/2 lb ground beef |
1/2 cup purple onion, diced |
1 small zucchini, peeled and diced (about 1 cup) |
1/2 teaspoon cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon chili powder |
salt and pepper |
1 cup cooked brown rice (cook 1 cup brown rice in 2 1/4 cups of water plus 1 beef bouillon cube for 45 min.) |
8 corn tortillas |
2 cups shredded cheddar cheese |
1/2 cup purple onion, chopped |
10 ounces enchilada sauce (medium heat) |
1 cup salsa (medium heat) |
8 ounces tomato sauce |
1 garlic clove, minced |
1 teaspoon cumin |
1 teaspoon chili powder |
Directions:
1. Cook brown rice and set aside.
2. While rice is cooking make sauce. To make sauce, combine enchilada sauce, salsa, tomato sauce, garlic, 1 teaspoons cumin, and 1 teaspoons chili powder. Simmer until hot. Keep warm.
3. Meanwhile, saute ground beef, 1/2 cup diced onion, 1 cup zucchini, 1/2 teaspoons cumin, 1/2 teaspoons chili powder and 1/2 teaspoons garlic powder. Season to taste with salt and pepper. Cook until meat is cooked and onions and zucchini are tender, about 15 minutes. Stir in 1 cup cooked brown rice and 1/2 cup enchilada sauce.
4. In a 7x 11 inch casserole, ladle some of the sauce to get about 1/4 inch deep. Microwave corn tortillas 45-60 seconds.
5. Fill tortilla’s with meat mixture and 1 or 2 Tblsp. of cheese. Roll and place seam side down on top of sauce. Cover with remaining sauce. Bake, covered with foil, for 20-30 minutes. Remove foil, top with 1/2 cup chopped onion and 1 1/2 cups cheese. Bake 10 minutes longer, or until cheese is melted and sauce is bubbly. Serve with remaining rice and refried beans.
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