Best Tacozagna Recipes

Rachael Ray's Tacozagna image

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

Tacozagna and Banana Cheesecakes image

Provided by Rachael Ray : Food Network

Categories dessert

Time 42m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons vegetable oil, divided
2 1/2 pounds ground turkey or ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
3 tablespoons chili powder, 3 palm fulls
2 teaspoons ground cumin, 2/3 palm full
1 tablespoon coriander, a palm full
Salt and freshly ground black pepper
1 cup beef stock
6 (8-inch) flour tortillas
3 cups shredded Chihuahua cheese or Monterey Jack
4 scallions, chopped
2 hearts romaine lettuce, chopped
3 plum tomatoes, seeded and chopped
3 cups prepared cheesecake filling (recommended: Philly brand)
2 very ripe bananas with spotty skins
1 teaspoon ground cinnamon
2 tablespoons honey
6 individual graham cracker crusts
Whipped cream

Steps:

Preheat oven to 400 degrees 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 8 by 13-inch 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 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream.

Tacozagna image

Provided by Teresa Bryant

Time 30m

Number Of Ingredients 11

3 lb ground beef or turkey
1 pkg thin sandwich wrap bread (soft tortillas)
1/2 onion (diced, or anyway you like it)
1 Tbsp garlic (minced-add more if you like)
1 pkg any brand taco seasoning
1 pkg mexican four cheese blend (shredded) 8 cup size
1/2 c beef broth
salt/pepper to taste
1 c diced tomato
1 c shredded lettuce (iceburg)
1 tin pan used for casserole dishes or lazagna

Steps:

1. Spray the tin pan with cooking spray or wipe with extra virgin olive oil. Place two wrap shells in the bottom layed side by side (they may over lap but that's okay)
2. In a pan cook the ground beef or turkey. Drain off the excess grease and place the drained meat back in the pan. Add minced garlic, onion, salt & pepper and stir. Add the beef broth and taco seasoning. If you like stronger taco flavor add more than one packet, also don't add so much broth that it makes the beef too wet. Let the meat simmer for about 10 min stirring occasionally.
3. Take half the meat and cover the wrap layer with meat. Then cover the meat layer with about half the cheese. Repeat the steps for the next layer. I usually only get two layers to fit in the pan.
4. Place the assembled dish in a 400 degree oven for about 15-20 min or until the cheese is melted but not burnt. Top with the shredded lettuce and diced tomatoes if desired. Cut into squares and serve.
5. Due to the large amount of beef or turkey I usually take half of the beef and prepare it then, repeat for the other half. That way I have the bottom and top portion done seperately. I will post photos of the steps the next time I make this.