Enchilada zucchini boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
800 gram Squash, Summer (Zucchini & Yellow) 1 cup 16 oz Angus Beef 85% lean ground beef raw (by NYKATHY) 1.75 cup Beans, black 3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 24 tsp Old El Paso Taco Seasoning 3 serving Mini Sweet Bell Peppers (3 peppers to a svg) 1.5 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded 24 tbsp Ortega Enchilada Sauce
Wash and cut each Zuchini lengthwise. Scoop out the insides of each Zuchini half with a spoon. Spread a small amount of enchilada sauce on the bottom of two 9x13 pans. Place Zuchini in the pans. Brown hamburger, and add inside of Zuchini. Drain. Dice and add peppers, and beans drained, add tomatoes Undrained, and taco seasoning. Spoin mixitire into boats and Spoon remaining enchilada sauce over boats. Sprinkle cheese. Cook for 20 minutes.
Serving Size: Makes 8 boats
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGO1982.
Serving Size: Makes 8 boats
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGO1982.
Nutritional Info Amount Per Serving
- Calories: 316.8
- Total Fat: 13.5 g
- Cholesterol: 53.8 mg
- Sodium: 1,575.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.2 g
- Protein: 21.8 g
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