Tacozagna

One day I was watching the Foodnetwork/Naptime. I usually start watching Paula Deen and then end up snoozing during Giada and wake up sometime around 30 Minute Meals with Rachael Ray. On this day I did just that and woke up at the very end of what Rachael was making and it looked and sounded fabulous. I jumped online and found the recipe immediately and was surprised at what was in this Tacozagna. The shows theme that day was about feeding kids and how to inject healthy stuff in their diet and them not even knowing it. My kids are actually pretty good eaters and love vegetables so I chuckled that this was more for me then them. I am all about hiding zucchini and almost all squash unless in the form of pie or bread. This recipe was a huge hit at my house. Enjoy!

TACOZAGNA

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 9 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.