Easy Beef Enchiladas

Ground beef, onion, and zucchini wrapped in soft tortillas and smothered in a rich, smoky red enchilada sauce, and topped with melted cheddar and Monterey Jack cheese.

RECIPE

Easy Beef Enchiladas

Ground beef, onion, and zucchini wrapped in soft tortillas and smothered in a rich, smoky red enchilada sauce, and topped with melted cheddar and Monterey Jack cheese.

Prep--

Cook--

Total--

dinner

Recipe adapted from https://www.recipegirl.com/easy-beef-enchiladas/

Ingredients

• 1 tablespoon canola or vegetable oil
• 16 ounces lean ground beef
• 1 1/2 cups finely diced onion
• 1 1/2 cups finely diced zucchini (about 2 medium)
• 12 taco-size corn or flour tortillas (heated or fried to soften)
• 2 1/2 cups enchilada sauce (canned or homemade)
• 3 cups shredded cheddar-jack cheese
• serve as desired with lettuce, sour cream, avocado, etc.

Preparation

1

Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2

Heat oil in a large, nonstick skillet. Add the ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove the cooked meat to a bowl.

3

Return the pan to medium heat, and add the onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4

Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5

Assemble the enchiladas: Place a tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Drizzle 1 tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6

Pour the remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7

Remove the pan from the oven and take off the foil. Sprinkle the remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). Serve immediately with desired condiments.