Beef Enchiladas with Zucchini

This is a recipe from Taste of Home, I have modified it a bit to suit my tastes. The enchilada sauce is very good do not let the long list of ingredients scare you off. The Co-Op offers great prices on spices. This recipe mixes meat and zucchini for the filling of the enchiladas.
12 servings
Oven: 350 degrees
Bake: 30-35 minutes
Pan: 13 x 9 inch pan

Ingredients
Filling for Enchiladas

• 1 T. olive oil

• 1 medium sweet yellow pepper, chopped
• 1 medium green pepper, chopped
• 1 large sweet onion, chopped
• 1/2 pound cooked ground beef, (diced cooked pork or chicken is fine)
• 1 medium zucchini (shredded) ...You could use canned beans instead
• 16oz (4 cups) shredded cheddar cheese (use half in filling)

Enchilada Sauce

• 2 cans (15 oz. ea)) tomato sauce
• 2 cans (14-1/2 oz ea.) diced tomatoes, undrained ... (I like the tomatoes with the green chilies in them)
• 2 garlic cloves, minced (or 1 tsp dried)
• 2 T. chili powder
• 2 tsp. dried marjoram
• 1 tsp. dried basil
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf

Directions for Filling

1. In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove and cool

Directions for Sauce

1. Stir in tomato sauce, tomatoes, chili powder, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf. You can do this the day before, and refrigerate.
   

Assemble

• In a frying pan heat the sauce a few minutes until warm.
• Place one of the corn tortilla in the sauce and cover with the sauce on both sides.
• Place into the 9 x13 pan place about a tablespoon of the peppers, and onion on the tortilla. Add the meat and zucchini and cheese. Roll up the tortilla.
• Repeat this procedure until the pan is filled with the enchiladas.
• Pour the remaining sauce over the enchiladas and top with the other half of the cheese.

Bake uncovered for 30-35 minutes or until heated through.

Toppings

• 1/2 cup minced fresh cilantro to garnish after baking
• Sour cream, optional

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