Ground Beef Enchilada Recipe
Macros per serving:
• 305 Calories
• 19.5g of Fat
• 24g of Protein
• 5.5g of Net Carbs
Servings Prep Time
6 15minutes
Cook Time
Servings Prep Time
6 15minutes
Cook Time
  • 1 pound ground beef (80% lean)
  • 1/4 cup yellow onion (diced)
  • 2 cloves minced garlic
  • 2 medium zucchini
  • 1 (10-ounce) can enchilada sauce
  • 3/4 cup shredded Mexican blend cheese
  • salt and pepper
  1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray.
  2. Cook the ground beef in a large skillet over medium heat until browned, breaking it up with a spoon, about 6 to 8 minutes.
  3. Stir in the onion and garlic then cook for another 2 minutes, stirring often.
  4. Peel the zucchini in thin slices using a vegetable peeler – you’ll need about 36 slices.
  5. Drain the fat from the skillet then stir in half the enchilada sauce.
  6. Lay three slices of zucchini out on a flat surface, the long edges slightly overlapping.
  7. Spoon a few tablespoons of the beef mixture onto the zucchini then roll it up like you would roll a tortilla.
  8. Place the enchilada in the baking dish and repeat until the dish is full.
  9. Season the enchiladas with salt and pepper then spoon the rest of the enchilada sauce over top and sprinkle with cheese.
  10. Bake for 15 to 20 minutes until the cheese is melted and just browned.