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Sabtu, 18 Juli 2020

Beef Zucchini Enchiladas


Beef Zucchini Enchiladas


Quick dinners are always extraordinary however a low carb and gluten-free is a reward. Beef zucchini enchiladas is one of those recipes that you can make and enjoy the extras the following day.

You will be shocked by how easy this formula is to make. At the point when I initially brainstromed the thought my primary concern was to what extent it would take to strip the zucchini and fold it into the enchiladas.

Beef Zucchini Enchiladas


I was pleasantly amazed how quickly I had the option to strip the zucchini. You will require a "Y slicer" to make thinly cut zucchini. I would likewise propose to keep the cuts relatively slender so they can be moved easily.

Remember the thickness of a conventional tortilla.

What's more, the zucchinni cuts move up so easily as well! After you place a spoon brimming with the beef blend close to the furthest limit of the covering zucchini cuts you simply move up the zucchini around the blend.

Beef Zucchini Enchiladas


INGREDIENTS:

  • 4 large zucchini, halved lengthwise
  • 1 c. shredded cheddar
  • 1 1/2 c. red enchilada sauce, divided
  • 1 c. shredded Monterey jack
  • 1 lb. organic grass fed ground beef
  • 2 cloves garlic, minced
  • Freshly chopped cilantro, for serving
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1 large onion, chopped
  • Sour cream, for drizzling
  • Kosher salt
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper




DIRECTIONS:
  1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add organic grass fed ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
  2. Return skillet to stove then add 1 cup enchilada sauce, chili powder, and cumin. Season with salt and pepper. Let simmer 5 minutes.
  3. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three slices, slightly overlapping, and place a spoonful of beef mixture on top. Roll up and transfer to baking dish. Repeat with remaining zucchini and beef mixture.
  4. Spoon remaining 1/2 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
  5. Bake until cheese is melty, 20 minutes.
  6. Garnish with sour cream and cilantro before serving.
Source : theffeed.com

Beef Zucchini Enchiladas
4/ 5
Oleh