Beef & Zucchini Enchilada Stack
Oh yes Baby! Am I the only one that loves pretty food! I mean really? Look at this gorgeous dish! I used goat cheese cheddar from Trader Joes which a lot of people who are dairy free seem to tolerate well. If you would like to keep it dairy free I promise it still taste amazing without the cheese. Omitting the cheese will also make it Whole30 compliant. I seriously can’t handle how good this is!
Set up a little station before you start building your stack. 
Layer a bit of sauce at the bottom 
Start with tortilla 
Followed by Beef & Zucchini Mixture. 
Top with Sauce 
Followed by shredded cheese 
Repeat for a total of 5 layers 
Beef & Zucchini Enchilada Stack
Such a beautiful and flavorful dish. Delicious, spicy beef & zucchini stacked with enchilada sauce, goat cheese cheddar and Siete Cassava Tortillas.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive or avocado oil
- ½ onion diced
- 6 garlic cloves diced
- 3 green onions diced
- 1 zucchini diced
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 5 Siete Cassava Tortillas or any tortilla you have except corn
- 2 cups cheese, I used Goat Cheese Cheddar from Trader Joe’s shredded
- 4-5 cups enchilada sauce
Instructions
- Preheat oven to 400 degrees
- Heat oil in skillet. Add the ground beef, onion, green onion and garlic.
- Cook until beef is browned.
- Add the zucchini, salt, pepper and spices. Cook for 2 minutes to bloom the spices. Set aside.
- Lightly grease a round pan or cast iron skillet. Ladle a bit of sauce to coat the bottom.
- Place a tortilla followed by a beef and zucchini mixture. See picture above.
- Ladle sauce, and sprinkle cheese. See picture above.
- Repeat this for a total of 5 layers.
- Bake for 20 minutes uncovered.