RACHAEL RAY'S TACOZAGNA

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Rachael Ray's Tacozagna image

My employer fixed this and told me to try the leftovers. It was delicious. I haven't made it yet, but plan on trying my hand at it soon.

Provided by Bliss

Categories     < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 400°F
  • Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
  • Add the meat and brown, 5 minutes.
  • While meat browns, grate the zucchini and carrots with a box grater.
  • Add the vegetables to the meat and grate in the onion and garlic.
  • Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
  • Stir in beef stock.
  • Grease a 8x13-" baking pan with vegetable oil.
  • Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
  • Repeat the layers twice and bake 10-12 minutes to brown cheese.
  • Top with scallions, lettuce and tomatoes, cut into squares and serve.

Nutrition Facts : Calories 844.6, Fat 46.9, SaturatedFat 18.5, Cholesterol 199.8, Sodium 1123.7, Carbohydrate 48.4, Fiber 9.4, Sugar 11, Protein 61

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