Rachael Ray's Tacozagna

Rachael Ray's Tacozagna created by Bergy

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.

Ready In:
32mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Bliss
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@Bliss
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"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."
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  1. Nooksdmh
    We've loved this recipe since we first saw it on her show! I cheat by just using taco seasoning because I usually can't ever find all the spices recommended! Only other thing I can suggest is don't add toppings (lettuce, tomato, etc.) let everyone top their own - for left overs.
    Reply
  2. crazyjo2
    This is great! I did add 3 shredded zucchini and 3 carrots instead of one each and I skipped the beef stock/broth altogether. There was enough moisture from the extra veggies so I just doubled the spices and it was perfect. Also I spread a layer of refried beans down before each layer of beef. It was amazing!
    Reply
  3. StacyMD187373
    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!
    Reply
  4. Mole1338
    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.
    Reply
  5. Bergy
    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 recipe#15926. It was a wonderful tasty dinner Thanks ~Bliss~ I will make it with regular burger another time.
    Reply
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