Cheesy Beef and Veggie Enchiladas

These Cheesy Beef and Veggie Enchiladas combine the richness of ground beef with a medley of red and green bell peppers, zucchini, and creamy mozzarella and cheddar cheeses. Wrapped in soft flour tortillas and topped with crispy fried onions, they offer a delightful contrast of textures and flavors. This dish is a satisfying and hearty meal, perfect for family dinners and gatherings.

Ingredients:

• 1 lb frozen ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 cups vegetable broth
• 1 cup chicken bone broth
• 8 flour tortillas
• 1 cup mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded
• 1/2 cup crispy fried onions
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the garlic, celery, red bell pepper, green bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add the frozen ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 10 minutes.
3. Pour in the vegetable broth and chicken bone broth. Season with salt and pepper. Let it simmer for another 5 minutes until the mixture thickens slightly.
4. Preheat the oven to 375°F (190°C).
5. In a large baking dish, spread a thin layer of the beef and vegetable mixture on the bottom.
6. Take a flour tortilla, fill it with a generous amount of the beef mixture, and sprinkle some mozzarella and cheddar cheese on top. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Once all the tortillas are in the dish, top with the remaining beef mixture and sprinkle the rest of the mozzarella and cheddar cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for a few minutes before garnishing with crispy fried onions on top. Serve warm.