Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice

• 12 lb ground beef
• 12 cup purple onion, diced
• 1 small zucchini, peeled and diced (about 1 cup)
• 12 teaspoon cumin
• 12 teaspoon garlic powder
• 12 teaspoon chili powder
• salt and pepper
• 1 cup cooked brown rice (cook 1 cup brown rice in 2 1/4 cups of water plus 1 beef bouillon cube for 45 min.)
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 12 cup purple onion, chopped
• 10 ounces enchilada sauce (medium heat)
• 1 cup salsa (medium heat)
• 8 ounces tomato sauce
• 1 garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder

1. Cook brown rice and set aside.
2. While rice is cooking make sauce.
3. To make sauce, combine enchilada sauce, salsa, tomato sauce, garlic, 1 teaspoons cumin, and 1 teaspoons chili powder.
4. Simmer until hot.
5. Keep warm.
6. Meanwhile, saute ground beef, 1/2 cup diced onion, 1 cup zucchini, 1/2 teaspoons cumin, 1/2 teaspoons chili powder and 1/2 teaspoons garlic powder.
7. Season to taste with salt and pepper.
8. Cook until meat is cooked and onions and zucchini are tender, about 15 minutes.
9. Stir in 1 cup cooked brown rice and 1/2 cup enchilada sauce.
10. In a 7x 11 inch casserole, ladle some of the sauce to get about 1/4 inch deep.
11. Microwave corn tortillas 45-60 seconds.
12. Fill tortillas with meat mixture and 1 or 2 Tblsp.
13. of cheese.
14. Roll and place seam side down on top of sauce.
15. Cover with remaining sauce.
16. Bake, covered with foil, for 20-30 minutes.
17. Remove foil, top with 1/2 cup chopped onion and 1 1/2 cups cheese.
18. Bake 10 minutes longer, or until cheese is melted and sauce is bubbly.
19. Serve with remaining rice and refried beans.

ground beef, purple onion, zucchini, cumin, garlic, chili powder, salt, brown rice, corn tortillas, cheddar cheese, purple onion, enchilada sauce, salsa, tomato sauce, garlic, cumin, chili powder

Taken from www.food.com/recipe/budget-stretching-beef-and-zucchini-enchiladas-w-brown-rice-461052 (may not work)