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Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice

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“Wanna feed your family a cheap and healthier dinner? Try these great enchilada’s made with just 1/2 pound of ground beef. ------”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook brown rice and set aside.
  2. While rice is cooking make sauce. To make sauce, combine enchilada sauce, salsa, tomato sauce, garlic, 1 teaspoons cumin, and 1 teaspoons chili powder. Simmer until hot. Keep warm.
  3. Meanwhile, saute ground beef, 1/2 cup diced onion, 1 cup zucchini, 1/2 teaspoons cumin, 1/2 teaspoons chili powder and 1/2 teaspoons garlic powder. Season to taste with salt and pepper. Cook until meat is cooked and onions and zucchini are tender, about 15 minutes. Stir in 1 cup cooked brown rice and 1/2 cup enchilada sauce.
  4. In a 7x 11 inch casserole, ladle some of the sauce to get about 1/4 inch deep. Microwave corn tortillas 45-60 seconds.
  5. Fill tortilla’s with meat mixture and 1 or 2 Tblsp. of cheese. Roll and place seam side down on top of sauce. Cover with remaining sauce. Bake, covered with foil, for 20-30 minutes. Remove foil, top with 1/2 cup chopped onion and 1 1/2 cups cheese. Bake 10 minutes longer, or until cheese is melted and sauce is bubbly. Serve with remaining rice and refried beans.

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