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    You are in: Home / Recipes / Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice Recipe
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    Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 16, 2012

      I especially enjoyed the sauce. Next time I would probably double the zucchini.

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    • on August 18, 2011

      I was excited to try this recipe based on the ingredients. There's only one reservation about the recipe that I had while in the process of making it -- it didn't call for frying the corn tortillas first! A little concerned, I continued with the recipe as written. The result is that we enjoyed these more as a tomale pie. Good luck in the Dining On A Dollar recipe contest!

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    • on August 18, 2011

      Perfect recipe for beef-zucchini Mexican enchiladas on a budget stretching...!!!. I only added fresh chopped garlic to the beef and the sauce because we love garlic taste. Thanks for sharing this great idea Chef, and good luck in the contest.

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    • on August 18, 2011

      These were full of flavor & fairly easy to make. I appreciated the flavors in every component and thought all of the parts added up to a nice recipe! Although I loved the results of the recipe I encountered a few problems in the instructions. I was undecided as to why there was more rice cooked than utilized and the missing oven temperature (I used 350 degrees).
      I used Mexican Enchilada Sauce in this recipe and ground turkey. This did up being one of my families favorite Dining on a Dollar contest recipes. Good luck in the contest!

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    • on August 15, 2011

      Great use of ingredients for the "Dining on a Dollar" Contest! So delicious...the taste is definitely five stars! I will be glad to update the stars in my review if you can clarify some directions; for instance, in Step#2 you must need a medium or high burner to get the sauce hot before simmering; in Step#5, you need to add the bake temperature (I used 350 degrees) and also the 1/2 cup onions were not mentioned before and should be added to the ingredient list. It didn't say what size tortillas -- I was able to fill six of the burrito size. You can keep it as six "meaty" enchiladas with the half pound of meat, or even add more zucchini and rice and get eight good sized enchiladas. Good luck in the contest!

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    Nutritional Facts for Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 184.9
     
    Calories from Fat 49
    26%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.8 g
    9%
    Cholesterol 19.2 mg
    6%
    Sodium 692.0 mg
    28%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 4.2 g
    16%
    Sugars 6.0 g
    24%
    Protein 9.2 g
    18%

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