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Beef Zucchini Enchilada Meal Prep--6

Beef Zucchini Enchilada Meal Prep

Low-carb enchiladas made with sliced zucchini and shredded crockpot beef.
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Prep Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours 20 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Beef
Servings: 4 servings
Calories: 444kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 tablespoon olive oil
  • 1 pound beef chuck
  • Salt & pepper to taste
  • ¼ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 1 cup red sauce
  • 4 large zucchini sliced with a mandolin
  • ½ cup shredded cheddar cheese

Instructions

  • Add beef chuck to a slow cooker along with olive oil, beef broth, salt, pepper, garlic powder, cumin, and chili powder. Cook on medium for 8 hours or high for 4 hours. Remove from the crockpot and shred with a fork.
  • Preheat oven to 350ºF.
  • Using a mandolin slicer, slice zucchini into long thin slabs. On a cutting board, lay out three or four zucchini slices, slightly overlapping them. Add 2 to 3 tablespoon of shredded beef and roll up to make an “enchilada.” Transfer to a baking dish. Repeat with remaining zucchini and shredded beef.
  • Top with ½ red sauce and shredded cheese.
  • Bake for approximately 20 minutes and until cheese is melted.
  • Divide the remaining red sauce among four meal prep containers. Divide zucchini enchiladas between meal prep containers and store in the fridge for 3-4 days. Reheat before serving.

Notes

Nutrition for 1 out of 4 servings:
27.5g Protein | 15.5g Carbs | 29.9g Fat | 4g Fiber | 444 Calories

Nutrition

Serving: 1meal | Calories: 444kcal | Carbohydrates: 15.5g | Protein: 27.5g | Fat: 29.9g | Fiber: 4g
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