Mexican

Enchilada zucchini boats is for Dinner.

Enchilada zucchini boats takes 20 minutes to prepare.

Enchilada zucchini boats takes 20 minutes to cook.

Enchilada zucchini boats makes 8 servings.

The ingredients for Enchilada zucchini boats are:

800 gram Squash, Summer (Zucchini & Yellow) 1 cup
16 oz Angus Beef 85% lean ground beef raw (by NYKATHY)
1.75 cup Beans, black
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
24 tsp Old El Paso Taco Seasoning
3 serving Mini Sweet Bell Peppers (3 peppers to a svg)
1.5 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded
24 tbsp Ortega Enchilada Sauce

Here is how you make Enchilada zucchini boats:

Wash and cut each Zuchini lengthwise. Scoop out the insides of each Zuchini half with a spoon. Spread a small amount of enchilada sauce on the bottom of two 9x13 pans. Place Zuchini in the pans. Brown hamburger, and add inside of Zuchini. Drain. Dice and add peppers, and beans drained, add tomatoes Undrained, and taco seasoning. Spoin mixitire into boats and Spoon remaining enchilada sauce over boats. Sprinkle cheese. Cook for 20 minutes.Serving Size: Makes 8 boatsNumber of Servings: 8Recipe submitted by SparkPeople user VIRGO1982.

The nutritional information for Enchilada zucchini boats is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 316.8

• Total Fat: 13.5 g
• Cholesterol: 53.8 mg
• Sodium: 1,575.7 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 7.2 g
• Protein: 21.8 g

Enchilada zucchini boats is Mexican cuisine.