Rachael Ray's Tacozagna
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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INGREDIENTS
Nutrition- 2 1⁄2
- 1
- 2
- 1
- 3
- 3tablespoons chili powder
- 2teaspoons ground cumin
- 1tablespoon coriander
- salt & freshly ground black pepper
- 1cup beef stock
- 6(8 inch) flour tortillas
- 3
- 4
- 2
- 3
- 3tablespoons vegetable oil, divided
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.