Easy Beef Enchiladas
Yields 6 Servings
You will need:
- 1 pound lean ground beef
- 1.5 cups diced onion
- 1.5 cups finely diced zucchini
- 12 corn tortillas, heated or fried in oil to soften
- 2.5 cups enchilada sauce, canned or homemade
- 3 cups cheddar-jack shredded cheese
- Serve with: shredded lettuce, avocado, cilantro, sour cream
- Preheat oven to 350 degrees.
- Spray a 9x13-inch pan with nonstick spray.
- Heat oil in a large skillet.
- Add ground beef, brown, and drain the grease.
- Move meat into a bowl.
- Return pan to medium heat and add 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.
- Add 1/2 cup of sauce to the prepared pan.
- Spread it around so it coats the entire bottom of the pan.
- Assemble the enchiladas: Place 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.
- Pour remaining enchilada sauce over the top of the stuffed enchiladas.
- Cover the dish with foil and bake for 30 minutes.
- Remove pan from the oven and take off the foil.
- Sprinkle remaining cheese on top; return to the oven and let the cheese melt, about 5 minutes.
- Serve immediately with desired condiments.
Thank you for joining me tonight. I'll be back soon with a recipe of some sort, but until then, have a safe and warm night. I'll catch y'all on the flip side. Happy blogging!