Jalapeno Beef Roll with Zucchini
Submitted by myself
Spicy ground beef roll stuffed with jalapeño jack cheese and shredded zucchini. This microwave-friendly meatloaf slices into impressive pinwheels for a Tex-Mex dinner.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
50 minPut a Southwestern spin on meatloaf with this clever roll-up technique.
Seasoned ground beef gets patted flat, layered with spicy jalapeño jack cheese and tender shredded zucchini, then rolled jelly-roll style.
Slice it open and you’ve got gorgeous spirals that look way fancier than the effort involved.
Kitchen Tips
- Use waxed paper to help shape and roll the meat without sticking
- Press seams firmly to prevent the filling from escaping during cooking
- Let the roll rest before slicing for cleaner pinwheel cuts
- Serve alongside the sautéed zucchini for a complete meal
Ingredients
Directions
About 35 minutes before serving, shred enough zuchhini to measure 1 cup.
Set remaining zucchini aside.
Shred Monterey Jack cheese.
In a medium bowl, grate onion.
Add ground beef, bread crumbs, ketchup, and ½ teaspoon salt.
Mix well.
On waxed paper, par ground beef mixture into a 11 x 8 inch rectangle.
Sprinkle shredded zucchini and cheese over beef mixture.
Starting on a long side, roll meat mixture around filling, jelly roll fashion, lifting wax paper to help shape roll.
Press seam and sides to seal.
Carefully, transfer beef roll, seam side down, to a 2 quart oblong baking dish .
Microwave cook, covered with waxed paper on high 5 minutes.
Then on medium (50%) 15 minutes.
Let stand covered.
Meanwhile, in a 10 inch round baking dish, melt butter on high 30 seconds.
Add zucchini.
Cook, covered with plastic wrap, on high 3 to 4 minutes, u ntil just tender.
Sprinkle with ¾ teaspoon salt after cooking.
To serve, cut beef roll into 12 slices on serving platter.
Spoon zucchini along side of meat.
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