Beef Enchilada Zucchini Boats
User Reviews
0
0 reviews
Unrated
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course, Others
-
Cuisine
American, Mexican, Vegetarian
Beef Enchilada Zucchini Boats
Report
Beef Enchilada Zucchini Boats are filled with seasoned ground beef, tomato, corn and a homemade enchilada sauce.
Share:
Ingredients
- 5 medium zucchini cut in half lengthwise
- 1 pound ground beef lean
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can (15 ounces) tomato sauce
- 1 ½ Tablespoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 2/3 cup water
- 1 ½ teaspoons cornstarch
- 3/4 cup corn frozen
- 1 cup Colby-Jack cheese shredded
TOPPINGS
- cilantro
- diced tomato
- salsa
- sour cream
Instructions
- Preheat oven to 400° F. Spray a 9x13-inch baking dish with cooking spray. Scoop out centers of cut zucchini leaving 1/4 inch rim to create the boats. Lay zucchini in baking dish. Bake for 20 to 25 minutes or until tender.
- Meanwhile, cook ground beef and onion in a large skillet, over medium-high heat, until browned and crumbled. Drain grease. Add garlic, tomato sauce, chili powder, cumin and paprika. Stir to combine.
- In a liquid measuring cup whisk 2/3 cup water and cornstarch together until blended. Pour into beef mixture. Season with salt and pepper. Bring mixture to a boil, then reduce heat to low. Simmer 5 minutes then remove from heat.
- Remove zucchini from oven and spoon beef mixture into zucchini. Sprinkle tops with corn and cheese. Return to oven and bake 5 to 10 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving.
- Serve with toppings and enjoy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
