This filling dish loaded with Mexican flavors is enough for a whole family to enjoy. It is also low-carb, high in fat and tastes delicious.
Yield: 6 servings
Total Time Taken: 35 minutes
1 ½ pounds ground beef
1 tablespoon minced garlic
1 tablespoon olive oil
2 medium zucchini, stemmed and sliced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Mexican chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
10 ounce diced tomatoes
5-ounce enchilada sauce
¼ cup salsa
- Place a large non-stick skillet pan over medium heat, add oil and heat until hot. Then add beef, garlic, salt, and black pepper and cook for 7-10 minutes or until meat is browned nicely.
- Then stir in tomatoes and remaining ingredients except for zucchini and cook for 10 minutes or until meat is cooked through, cover the pan.
- After 10 minutes of cooking, add zucchini and continue cooking for another 10 minutes until zucchini is cooked through. Serve warm.
Nutritional Information Per Serving: 317 Cal, 21 g total fat (11 g sat. fat), 143 mg chol., 392 mg sodium, 21 g carb., 1g fiber, 11 g protein.