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Recipes - Tacozagna

Recipe Name

Tacozagna

Submitted by

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Recipe Description

Quantity	1	Quantity Unit	9 x 13in pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	22	Ready In (minutes)	42

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Ingredients
Amt.	Measure	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

Steps

Sequence	Step

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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