Description
These Zucchini Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring tender corn tortillas filled with a savory mixture of lean ground beef, grated zucchini, olives, and spices, all topped with melted Monterey Jack cheese and rich enchilada sauce. Perfect for a family dinner, this recipe offers a delicious way to incorporate vegetables into a classic comfort food.
Ingredients
Enchiladas
- 1 dozen corn tortillas
- Vegetable or canola oil (for frying)
- 1 pound lean ground beef
- 1 medium yellow onion, minced
- 4 cups grated zucchini
- One 4-ounce can sliced olives
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 3 cups shredded Monterey Jack cheese, divided
- One 28-ounce can enchilada sauce (or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the enchiladas.
- Fry Tortillas: In a small skillet, heat the vegetable or canola oil. Fry each corn tortilla briefly just until they soften, which helps prevent them from breaking when rolled. Drain the fried tortillas on paper towels to remove excess oil.
- Cook Beef and Onion: In a large nonstick skillet over medium heat, sauté the lean ground beef and minced yellow onion together for about 10 minutes, stirring occasionally. Once cooked, spoon out any accumulated fat and discard it to keep the dish lean.
- Add Vegetables and Seasonings: To the beef mixture, add grated zucchini, sliced olives, ground cumin, minced garlic, and salt and pepper to taste. Cook for an additional 5 minutes to blend the flavors well, then remove the skillet from heat.
- Mix in Cheese: Stir 2 cups of the shredded Monterey Jack cheese into the beef and vegetable mixture while it’s still warm to allow the cheese to melt slightly and bind the filling.
- Prepare Baking Dish: Pour a small amount of enchilada sauce into the bottom of a 9x13x2-inch baking dish (Pyrex recommended) to prevent sticking and add flavor.
- Fill and Roll Tortillas: Lay out the softened tortillas on a cutting board. Spoon an even amount of the beef and zucchini mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Bake in the preheated oven for 15 to 20 minutes, or until the dish is hot and bubbly and the cheese has melted.
Notes
- For a gluten-free version, ensure the corn tortillas and enchilada sauce are certified gluten-free or prepare homemade sauce to avoid gluten.
- Drain excess fat from cooked beef to reduce greasiness and keep the dish lean.
- Frying the tortillas briefly softens them and prevents tears when rolling.
- Olives add a nice salty contrast; feel free to adjust the quantity based on preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
