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Beef Enchilada Casserole with Zucchini

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

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

Equipment

  • 9x11 Baking Dish

Method
 

  1. Preheat oven to 375°
  2. 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.
  3. Add in the beans, olives, and about 1/3 cup of the enchilada sauce. Cook for another 3 minutes then turn off the heat.
  4. In a 9x11 baking sheet, add about 1/3 cup of the enchilada sauce on the bottom and spread evenly.
  5. Layer the bottom oft he pan with some of the zucchini making sure to overlap them.
  6. Add half of the bean and meat mixture.
  7. Add another layer of the zucchini.
  8. Then top the zucchini with some of the enchilada sauce.
  9. Add another layer of the meat and then a final layer of the zucchini.
  10. Top it off with more sauce and cheese (if using).
  11. Bake it in the oven for 375° for about 25-30 minutes
  12. To serve, use a spatula to carefully cut a slice of the enchiladas. Serve with limes, avocado, radishes, and cilantro.