Beef Zucchini Enchiladas

Via Recipe Girl https://www.recipegirl.com/easy-beef-enchiladas/ 

1 pound lean ground beef
1/2-1 cup diced onion
1-2 cups finely diced zucchini (I really loosely use this list. I just chop up a bunch of zucchini and an onion and add about 1/2- 1 lb ground beef that's already been cooked. I sprinkle it with garlic salt and sometimes cumin or Tajin. Just to add some flavor. 

Salt, pepper, seasoning.

12 corn tortillas, heated or I like to steam the tortillas as the meat mixture is finishing up. Can use flour tortillas too.
2 1/2 cups red enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream (don't skip the toppings!)

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat some olive oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Sprinkle with salt, pepper and any seasoning you like. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. Place tortillas in pan and corner for 1-2 min and flip and repeat.

4. Add 1/2 cup or half a can of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Note that my tortillas ALWAYS break so it doesnt look very pretty...Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas and place grated cheese on top. Cover the dish with foil and bake for 30 minutes or until bubbly (sometimes less sometimes more).

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

This is yummy as leftovers and if I made extra it makes a great giveaway meal or freeze for next time.