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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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When I got home from vacation my neighbor had picked 10 large zucchini from my garden. I had to use it up so I found this recipe in my apply named cookbook Too many Tomatoes, Squash, Beans and other good things....a cookbook for when your garden explodes...by Landau and Myers . Really good casserole and I bet it can be frozen (although I haven't had to do it yet). Ingredients:
1 dozen corn tortilla |
2 tablespoons oil |
1 lb ground beef |
1 yellow onion, minced |
2 -4 cups zucchini, grated |
2 cups monterey jack cheese, grated |
2 1/2 cups enchilada sauce |
Directions:
1. Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
2. Saute beef and onion in oil. Drain off grease.
3. Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
4. Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
5. Pour enchilada sauce over tortillas.
6. Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.
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