Beef Zucchini Enchiladas Recipes

BEEF ZUCCHINI ENCHILADAS

Steps:

• 1. Preheat the oven to 190C/385F. Get an oven proof dish out. Mine was a 25cm diameter but a 30x20cm will also do. You may (although not necessary) spray with cooking spray, grease with oil or butter.
• 2. Get the zucchini ready. Slice the these lengthwise into thin slices, sprinkle some salt over them and set aside. Salt will help soften them a little.
• 3. Peel and chop finely the onion, wash and cut into small slices the leek. Cook both in a skillet or a pan on med heat for 2-3 minutes. Add a pinch of salt, pepper and one generous pinch of red chilli flakes or cayenne pepper powder. Add a drizzle of water or oil. When ready, place aside to cool.
• 4. Place the mince into a bowl, add a little more salt, pepper, season well, add half of the dry herbs, the cooked onions and leek, cumin powder, 1/4 of the tomato sauce and the nutmeg. Mix well until all incorporated.
• 5. Depending on how big the zucchini and the slices you're using are, , set 2 or even 3 slices side-by-side, slightly overlapped, to create a 7-8 cm or 3'' wide strip.
• 6. Spoon in 2-3 spoonfuls of the beef mixture at one end of the zucchini strip. Roll as tight as you can to nicely secure the filling.
• 7. Transfer the rolls or the stuffed zucchini to the prepared oven proof baking dish. Repeat until all enchiladas are made. They need to be closely tucked in.
• 8. Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.
• 9. Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown colour.
• 10. Serve fairly immediately, they go well with some crusty bread, with rice or kept low carb and therefore served with a nice indulgent dollop of creme fraiche or sour cream.

BEEF AND ZUCCHINI ENCHILADAS

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.