Budget-Stretching Beef and Zucchini Enchiladas W-Brown Rice

Jun 08, 2023June 8, 20230 4
Budget-Stretching Beef and Zucchini Enchiladas W-Brown Rice
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 lb ground beef
1/2 cup purple onion , diced
1 small zucchini , peeled and diced ( about 1 cup )
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper
1 cup cooked brown rice ( cook 1 cup brown rice in 2 1/4 cups of water plus 1 beef bouillon cube for 45 min . )
8 corn tortillas
2 cups shredded cheddar cheese
1/2 cup purple onion , chopped
10 ounces enchilada sauce ( medium heat )
1 cup salsa ( medium heat )
8 ounces tomato sauce
1 garlic clove , minced
1 teaspoon cumin
1 teaspoon chili powder

Nutrision Information

Servings Per Recipe
8
Calories
426
Sugar
3g
Fat
24g
These Budget-Stretching Beef and Zucchini Enchiladas W-Brown Rice are a delicious and filling meal that won't break the bank. Using ground beef and zucchini as the base of the filling helps to stretch the meat further, while the rice adds additional nutrients and helps to fill you up. These enchiladas are also a great way to use up any extra vegetables you have in your fridge! Serve with a side salad or additional steamed vegetables to round out the meal.

Instructions

1.Preheat the oven to 350 F (175 C).
2.In a large skillet, brown the ground beef over medium-high heat, breaking it up into small pieces as it cooks.
3.Add the diced onion, zucchini, cumin, garlic powder, chili powder, salt, and black pepper. Stir to combine and cook for 5-7 minutes until vegetables are tender.
4.Add the cooked rice and stir to combine.
5.In a separate saucepan, heat the enchilada sauce, salsa, tomato sauce, minced garlic, cumin, and chili powder over medium heat.
6.Spread a thin layer of the sauce in the bottom of a 9x13 inch baking dish.
7.Fill each corn tortilla with a few tablespoons of the beef mixture and roll it up tightly. Place the rolled tortillas seam side down in the baking dish.
8.Pour the remaining sauce over the enchiladas, making sure to cover them completely.
9.Sprinkle the shredded cheddar cheese and chopped onion over the top of the enchiladas.
10.Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

PROS

These enchiladas are hearty and flavorful, making them a great budget-friendly meal option.

They are also very customizable – try using ground turkey, or adding additional vegetables like bell peppers or corn.

CONS

These enchiladas can be high in calories and fat, especially if you use a lot of cheese.

They also require a bit of prep work, such as cooking the rice and chopping the vegetables.

HEALTH & BENEFITS

The zucchini in these enchiladas is a great source of fiber, vitamin C, and potassium.
Brown rice provides additional fiber and nutrients, and can help you feel fuller for longer.

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