YOUR SOLIN GENERATED RECIPE
Lean Beef Zucchini Enchilada Skillet
Sautéed lean ground beef and tender zucchini simmered in a smoky red enchilada sauce, topped with melted cheddar and crispy tortilla strips for a satisfying crunch.
INGREDIENTS
3.5 oz 93% lean ground beef
1 medium zucchini
1 medium corn tortilla
1 oz sharp cheddar cheese
0.5 cup red enchilada sauce
1 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the corn tortilla into thin strips and heat 0.5 tbsp olive oil in a skillet over medium-high heat.
Fry the tortilla strips until golden and crispy, then remove and set aside on a paper towel.
In the same skillet, add the remaining 0.5 tbsp olive oil and sauté the diced onion and minced garlic until fragrant.
Add the lean ground beef, breaking it apart with a spatula, and cook until browned through.
Stir in the diced zucchini, chili powder, cumin, sea salt, and black pepper, cooking for 3-4 minutes until the zucchini is slightly tender.
Pour the red enchilada sauce over the beef and zucchini mixture, stirring to combine and simmering for 2 minutes.
Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid for 1 minute until the cheese is melted and bubbly.
Top the skillet with the reserved crispy tortilla strips and serve immediately.