Enchilada Dippers with Queso
Zucchini Rice
Ingredients
- ¾ lb ground beef
- ½ (15-oz) can refried beans
- 1 Tbsp Mexican seasoning
- 6 (8-inch) golden blend tortillas (or use flour tortillas)
- 1 cup shredded colby-Jack cheese
- 1 Tbsp vegetable oil
- ½ (16-oz) carton refrigerated mild white queso dip
Instructions
- Preheat oven to 425°F. Cook beef in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in beans and seasoning until blended.
- Spoon about 3 Tbsp meat mixture down center of each tortilla. Sprinkle each with 2 Tbsp cheese.
- Roll up tortillas, and place, seam side down, on a greased baking sheet. Brush tops of tortillas with oil.
- Bake 15 to 20 minutes or until tortillas are browned and crisp.
- Heat queso according to package directions; serve as a dipping sauce.
Side Dish Ingredients
- ½ cup long-grain white rice
- 1 Tbsp olive oil
- 1 cup chicken broth
- 1 Tbsp butter
- 1 small zucchini, grated
- ½ cup shredded mozzarella cheese
- ¼ tsp garlic powder
Side Dish Instructions
- Stir rice into hot oil in a saucepan over medium heat. Toast rice until it just turns golden. Pour in broth.
- Reduce heat to low, cover, and cook 15 to 20 minutes. Remove from heat.
- Add butter, grated zucchini, cheese, and garlic powder. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
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