Beef Enchilada Casserole with Zucchini
This Beef Enchilada Casserole with Zucchini is a simple and delicious meal that can be prepped ahead of time. It's low in carbs, paleo-modified, gluten-free, and absolutely easy to make.
Equipment
- 9x11 Baking Dish
Ingredients
- 1.25 lb ground beef
- 1 can black beans drained and rinsed
- 4 oz can sliced or chopped black olives
- 1 yellow onion chopped
- 2 garlic cloves minced
- 3-4 zucchini sliced lengthwise about 1/8 of an inch thick
- 2 jars of Siete enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup dairy-free cheese optional
- Toppings: sliced avocados radishes, cilantro
Instructions
- Preheat oven to 375°
- In a large skillet set to medium heat, add the olive oil. Then add the ground beef and cook until 3/4 of the way through. Then add the onions and garlic and all the seasonings (cumin, garlic powder, chili powder, paprika, sat, pepper) sautee for about 6 minutes.
- Add in the beans, olives, and about 1/3 cup of the enchilada sauce. Cook for another 3 minutes then turn off the heat.
- In a 9x11 baking sheet, add about 1/3 cup of the enchilada sauce on the bottom and spread evenly.
- Layer the bottom oft he pan with some of the zucchini making sure to overlap them.
- Add half of the bean and meat mixture.
- Add another layer of the zucchini.
- Then top the zucchini with some of the enchilada sauce.
- Add another layer of the meat and then a final layer of the zucchini.
- Top it off with more sauce and cheese (if using).
- Bake it in the oven for 375° for about 25-30 minutes
- To serve, use a spatula to carefully cut a slice of the enchiladas. Serve with limes, avocado, radishes, and cilantro.