Rachael Ray's Tacozagna

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
• 1 zucchini
• 2 carrots, peeled
• 1 onion, peeled
• 3 garlic cloves, peeled
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon coriander
• salt & freshly ground black pepper
• 1 cup beef stock
• 6 (8 inch) flour tortillas
• 3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
• 4 scallions, chopped
• 2 romaine lettuce hearts, chopped
• 3 plum tomatoes, seeded and chopped
• 3 tablespoons vegetable oil, divided

Recipe

• 1 preheat oven to 400°f
• 2 heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
• 3 add the meat and brown, 5 minutes.
• 4 while meat browns, grate the zucchini and carrots with a box grater.
• 5 add the vegetables to the meat and grate in the onion and garlic.
• 6 season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
• 7 stir in beef stock.
• 8 grease a 8x13-" baking pan with vegetable oil.
• 9 layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
• 10 repeat the layers twice and bake 10-12 minutes to brown cheese.
• 11 top with scallions, lettuce and tomatoes, cut into squares and serve.