Budget-stretching Beef And Zucchini Enchiladas W/brown Rice

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.