Monday, September 7, 2009
Beef Enchiladas (with Zucchini)
This recipe is the perfect enchilada in so many ways. (I know enchilada purists would disagree with me). It has a great beef flavor and isn't overloaded with greasy, flavorless ground beef. It has lots of protein--thanks to the beef and two different kinds of beans. AND--this is the best part--it uses up zucchini in such way I never notice it's there. This recipe is more or less one of my own creations---I wanted beef enchiladas without the ground beef so I roasted a chuck roast, shredded it, and threw about 1 1/2 cups of it into a recipe for crockpot burritos (and then changed everything else to be enchiladas made in the oven instead). The roast makes enough meat that I freeze half it so the next time I want enchilada the work is cut in half. The roast takes awhile to cook, but it is basically ignored--either on the stove, in the oven, or in a crockpot.
Everyone loved these. My cousin decided black beans were tolerable after eating this, M decided she all out liked black beans, and my other cousins was pleased she couldn't notice the zucchini or summer squash. It was a hit.
Beef Enchiladas with Zucchini
adapted almost beyond recognition of the two original recipes from Simply in Season
1 - 2 lb chuck roast
1/2 onion, chopped
1 - 2 cloves garlic, minced
1 quart of water
2 c (1 - 15 oz can) cooked kidney beans
2 c (1 - 15 oz can) cooked black beans
2 c (1 -15 oz can) tomatoes, chopped
1/4 c water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 c summer squash (yellow or zucchini), shredded
1 c corn (optional)
2 c cheese (cheddar or Monterey Jack or a mix)
8 flour tortillas
Saute the onion and garlic in a large Dutch oven (stock pot/soup pot) in olive oil until tender. Add meat and brown on both sides. Add 1 quart water (or more to cover chuck roast) and simmer slowly for 3 - 4 hours (can also do this step in the oven or a crock pot). When meat is tender, remove from broth (cool broth, skim fat off, and freeze for later use--makes a great base of stews or soups), and shred meat. Set aside 1 1/2 c of beef, freeze remaining meat for later use.
In a large, heavy skillet, add beef, kidney beans, black beans, tomatoes, water, chili powder, cumin, pepper, summer squash, and corn. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Put 1/2 c meat mixture and a little grated cheese in each tortilla and roll up. Put in a 9 x 13" pan. Top with leftover meat sauce and cheese. Bake in preheated 350 degrees oven for 30 minutes.