Friday, September 14, 2018

"Frying Friday"...Simple Meals, Side Dishes, Appetizers, Deserts, etc. For Your Family...September 14, 2018 (Mediterranean Chickpea Salad)

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"Frying Fridays


(Check out our 'Tasty Tuesday' & 'Thirsty Thursday' )

Today's Suggestion:

Beef Zucchini Enchiladas
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YIELDS:6 SERVINGS
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 50 MINS

INGREDIENTS

2 tbsp. 
extra-virgin olive oil 
large onion, chopped 
Kosher salt 
Freshly ground black pepper 
cloves garlic, minced 
1 lb. 
ground beef 
2 tsp. 
chili powder 
1 tsp. 
cumin
1 1/2 c. 
red enchilada sauce, divided 
large zucchini, halved lengthwise 
1 c. 
shredded Monterey jack 
1 c. 
shredded cheddar 
Sour cream, for drizzling
Freshly chopped cilantro, for serving

DIRECTIONS

Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. 
Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes. 
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of beef mixture on top. Roll up and transfer to baking dish. Repeat with remaining zucchini and beef mixture. 
Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses. 
Bake until cheese is melty, 20 minutes. 
Garnish with sour cream and cilantro before serving.

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