Budget Stretching Beef and Zucchini Enchiladas W Brown Rice
Savor the delicious fusion of flavor and affordability with these Budget Stretching Beef and Zucchini Enchiladas with Brown Rice. Perfectly seasoned ground beef is paired with grated zucchini for a nutritious twist, then combined with hearty brown rice to create a filling that's both satisfying and cost-effective. Rolled in your choice of tortillas, bathed in rich enchilada sauce, and topped with gooey melted cheddar cheese, these enchiladas are baked to golden perfection. A sprinkle of fresh cilantro and a dollop of sour cream elevate this dish, making it a family-friendly favorite that’s easy on your wallet but big on taste. Ready in under an hour, this recipe is your weeknight hero for a wholesome, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 medium Zucchini
- 2 cups Cooked brown rice
- 2 cups Enchilada sauce
- 8 large Flour or corn tortillas
- 1.5 cups Shredded cheddar cheese
- 1 small Onion
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional)
- 0.5 cup Sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Dice the onion, mince the garlic, and grate the zucchini using a box grater or food processor.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the garlic and ground beef to the skillet, breaking up the beef with a spoon, and cook until browned, about 5-7 minutes. Drain excess grease if necessary.
Stir in the grated zucchini, cooked brown rice, chili powder, cumin, salt, and black pepper. Cook for an additional 3-4 minutes, ensuring the zucchini is softened and mixed evenly.
Sprinkle in 1/2 cup of shredded cheddar cheese and 1/4 cup of enchilada sauce. Stir to combine, then remove the skillet from heat.
Spread 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
Take one tortilla and spoon about 1/3 cup of the beef and zucchini mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded cheese on top.
Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with fresh cilantro if desired. Serve hot with a dollop of sour cream and extra cooked brown rice on the side.
Nutrition Facts
Calories |
4079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 12381 mg | 538% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 54.8 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1977 mg | 152% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
