Beef Enchiladas with Mexican Rice and Sautéed Zucchini

Step 1: Brown the ground beef

In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 6-8 minutes.

• 2 pounds ground beef

Step 2: Make the enchilada sauce

In a saucepan, combine the tomato sauce, chili powder, cumin, oregano, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.

• 1 (15 oz) can tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 3: Assemble the enchiladas

Preheat oven to 350°F. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish. Place 2-3 tablespoons of the ground beef and 2 tablespoons of the shredded cheese down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.

• 20 corn tortillas
• 2 cups shredded cheddar cheese

Step 4: Bake the enchiladas

Bake for 20-25 minutes, until the cheese is melted and bubbly.

• Assembled enchiladas from step 3

Step 5: Make the Mexican rice

In a medium saucepan, combine the rice, onion, garlic, and 2 cups of water. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until rice is tender.

• 2 cups long grain rice
• 1 onion (diced)
• 3 cloves garlic (minced)
• 2 cups water

Step 6: Sauté the zucchini

In a skillet over medium-high heat, sauté the zucchini slices in a bit of oil until tender, about 5-7 minutes.

• 4 zucchini (sliced)
• 2 tablespoons vegetable oil