Beef Enchiladas with Zucchini

Ingredients:

• 1 pound ground beef
• 9 medium size tortillas
• 1 small onion, chopped
• 1/2 or 1 small zucchini diced
• 1 (10 oz) can enchilada sauce
• 1 (10 oz) can tomato soup
• 8 oz shredded cheddar cheese

Directions:

1. Preheat oven to 350°F and grease a 9x13 dish.
2. In a large skillet, saute onions for a few minutes. Add ground beef and cook about halfway through before adding zucchini. 
3. In a medium bowl add both cans of enchilada sauce and tomato soup and stir together. (I enjoy mild foods, if you would like spicier enchiladas use 2 cans enchilada sauce rather then cutting the spice with tomato soup. Put about 2 Tablespoons of sauce in the bottom of the baking dish and spread evenly.
4. When meat is cooked through and vegetables are cooked to opaque in color add half of the enchilada mixture.
5. Warm tortillas in the microwave or oven, so it's easier to roll up.
6. Remove skillet from the heat. Place about 1/4 cup of ingredients in the center of the tortilla. Top with a small amount of shredded cheese, roll up and place folded side down in the baking dish. Repeat process for all of the tortillas, making sure to squish enchiladas together so they all fit. *I placed 5 vertically and 3 horizontally in my dish.
7. Spoon remaining enchilada mixture over the top of the enchiladas. Finish with the remaining cheese.
8. Cook in oven for 20 minutes and serve!

~Recipe by Mikaila