| | Directions |
- Cook beef; add pepper and garlic; cook and stir 2 min.
- Add enchilada sauce, flour, beans, broth & water.
- Bring to a boil; reduce heat & simmer.
- Add zucchini; simmer uncovered 2-3 minutes or until crisp and tender.
- Remove from heat; stir in cilantro and lime juice.
- If desired, ladle into bowl and sprinkle with cheese and peppers.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: Large saucepan or soup pot
|  | | Ingredients | | - | | 1/2 pound lean grpund beef |
| - | | 1/2 cup diced red pepper |
| - | | 1 clove garlic, pressed |
| - | | 2 cans (10 oz) enchilada sauce |
| - | | 1/4 cup flour |
| - | | 1 can black beans |
| - | | 14 1/2 ounces beef broth |
| - | | 2 cups water |
| - | | 1 cup thinly sliced zucchini, cut in qtrs |
| - | | 1/4 cup snipped fresh cilantro |
| - | | 2 tablespoons lime juice |
| - | | Optional: Cheese or Pickled Jalapeno peppers |
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