Easy Beef Enchiladas

What You'll Need

• one pound lean ground beef
• one and one half cups diced onion
• one and one half cups (about two medium) finely diced zucchini
• twenty corn tortillas, heated or fried in oil to soften
• one and one half cups enchilada sauce, canned or homemade
• three cups cheddar- jack shredded cheese
• Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

How to Make It

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch pan with nonstick spray.
3. Heat oil in a large skillet.
4. Add ground beef; break apart with a spoon or spatula to crumble the meat.
5. Saute the meat on medium heat until browned (about five minutes).
6. Tilt the pan and spoon the fat out of the pan; discard.
7. Remove cooked meat to a bowl.
8. Return pan to medium heat and add onion and zucchini.
9. Saute until just softened, three to four minutes.
10. Remove the vegetables from the pan and add to the meat mixture; set aside.
11. Add 1/2 cup of sauce to the prepared pan.
12. Spread it around so it coats the entire bottom of the pan.
13. Assemble the enchiladas: Place tortilla on a work surface.
14. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
15. Sprinkle two Tablespoons of cheese on top of the meat.
16. Drizzle one Tablespoon of sauce on top.
17. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
18. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas.
19. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
20. Pour remaining enchilada sauce over the top of the stuffed enchiladas.
21. Cover the dish with foil and bake for 30 minutes.
22. Remove pan from the oven and take off the foil.
23. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about five minutes).
24. Serve immediately with desired condiments.
 

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