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Beef and Bean Enchiladas With Sauted Zucchini
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/2 pound ground beef
- 1 15.5-ounce can pinto beans, rinsed
- 2 cups grated Cheddar (about 8 ounces)
- 2 cups enchilada sauce
- 8 6-inch corn tortillas
- 2 medium zucchini (about 1 pound total), thinly sliced
Directions:View on Real Simple
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