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!

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. 

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

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.