Rachael Ray's Tacozagna

Total Time
32mins
Prep 20 mins
Cook 12 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

Loved this and love that it has some sneaked-in vegetables! Made this with some homemade tortillas and lots of cheese! Will definitely make this again!

StacyMD187373 August 12, 2013

We eat this all the time...love it. Thanks for posting, as it can be difficult to search for on the other network site. I've found the meat filling has become the new standard for regular tacos as well. Love the coriander flavor.

Mole January 23, 2011

I took the liberty of making this recipe vegetarian and cutting it back to two servings. I used a half pkg. Vegetarian Mexican Burger, low fat cheese and vegetable stock. I placed 2 small whole wheat tortillas in baking dish coming up the edges so it formed a crust and because it was only two servings put all of the mixture in the dish topped with all the cheese. The tortillas were lovely & crisp. When I served it I served it with Belgian Endive Salad. It was a wonderful tasty dinner Thanks ~Bliss~ I will make it with regular burger another time.

Bergy May 24, 2010