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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | oil, vegetable | 2.5 | pounds | ground beef | 1 | medium | zucchini | 2 | strips medium | carrot, grated | 1 | large | onion | 3 | clove | garlic, chopped | 3 | tablespoons | chili powder | 2 | teaspoons | Spices, ground cumin | 1 | tablespoon | Ground coriander | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 1 | cup | stock, beef | 6 | tortillas (approx 7-8" dia) | Tortillas, ready-to-bake | 3 | cups, shredded | monterey jack cheese | 4 | medium (4-1/8" long) | scallions | 3 | plum tomatoes | Tomatoes, seeded and chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees. | | 2 | Heat a large high sided skillet over medium high heat with 2 tablespoons veg oil. | | 3 | Add the meat and brown | | 4 | Grate zucchini and carrots with a box grater. Add vegies 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 the veggies. | | 5 | Stir in the beef stock | | 6 | Greese my Rachel Ray baking pan with vegetable oil. Layer in 3 overlapping flour torillias and top with 1/3 meat, 1/3 cheese. | | 7 | Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve. |
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