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Tacozagna




Source of Recipe


Mama;s Little Notebook
Tacozagna

http://mamaslittlenotebook.com/yahoo_site_admin/assets/images/TM1632_Taco_lg1.77161611_std.jpeg

Rachael Ray 30 Minute Meals
Ingredients:

* 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

Directions

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.