BOOTLEG Zucchini Enchiladas
Have you had enough carbs for the week? Try making BOOTLEG zucchini enchiladas with Rum Runner 6 and Barrelhouse Blend. They were delicious AND Keto friendly. #keto #barrelhouseblend #rumrunner6 #bootlegmeats
Ingredients:
1 LB ground beef
1 jalapeno, diced
1/2 onion, diced
1 clove garlic, diced
1 15 oz. can of diced tomatoes with green chilies
1 tsp. Barrelhouse Blend
1 tsp. Rum Runner 6
1 32 oz. can of Enchilada sauce
2 cups shredded Mexican cheese blend
5 slices American cheese
2 medium size zucchinis
Cooking Instructions:
Brown ground beef, jalapeno, and onion in a pan.
Drain the fat, then add tomatoes with green chilies and 1/3 can of the Enchilada sauce, Barrelhouse Blend and Rum Runner 6. Set aside to let it cool.
Slice zucchini with Mandolin. Take 3 slices and overlap them (see pic).
1 jalapeno, diced
1/2 onion, diced
1 clove garlic, diced
1 15 oz. can of diced tomatoes with green chilies
1 tsp. Barrelhouse Blend
1 tsp. Rum Runner 6
1 32 oz. can of Enchilada sauce
2 cups shredded Mexican cheese blend
5 slices American cheese
2 medium size zucchinis
Cooking Instructions:
Brown ground beef, jalapeno, and onion in a pan.
Drain the fat, then add tomatoes with green chilies and 1/3 can of the Enchilada sauce, Barrelhouse Blend and Rum Runner 6. Set aside to let it cool.
Slice zucchini with Mandolin. Take 3 slices and overlap them (see pic).
Place 1/2 slice of American cheese and 2 TBS. of the meat mixture on top of them. Roll them up and place in a baking dish. Repeat this until gone.
Put remaining Enchilada sauce on them, then add the Mexican cheese on top.
Bake at 350 for 45 minutes.
