Beef And Zucchini Enchiladas Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. 2. Heat oil in a large skillet. Add 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 cooked meat to a bowl. 3. 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. 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 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 remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. 7. 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). 8. Serve immediately with desired condiments.

Steps:

• Heat oven to 450°. Combine beef, zucchini onion and garlic in a large skillet over medium heat. Cook for 5 minutes, breaking apart meat. Add chili powder, paprika, pepper, cumin and oregano. Mix well and continue to cook until meat has browned and most of the liquid has evaporated. Add cream cheese and melt in. Continue to cook until mixture has thickened.
• Add all ingredients for enchilada sauce to a medium saucepan. Mix well and bring to a boil. Simmer for 5 minutes.
• Heat a skillet for tortillas over medium-high heat. Add about ½ teaspoon of oil and heat 1 tortilla on each side until lightly browned. Continue cooking tortillas until are cooked. Spoon beef filling evenly between corn tortillas. Roll and place seam side down in a greased casserole dish. Spoon over enchilada sauce and sprinkle on cheese. Bake at 450° for about 10 minutes, or until cheese is melted.
• Garnish with fresh cilantro, cheese and green onions before serving.

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.