Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Wanna feed your family a cheap and healthier dinner? Try these great enchilada’s made with just 1/2 pound of ground beef. ------

Ingredients Nutrition


  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.


Most Helpful

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

threeovens January 16, 2012

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!

mersaydees 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.

pink cook August 18, 2011

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