Recipe Name Tacozagna Submitted by guest Recipe Description Quantity 1 Quantity Unit 9 x 13in pan Prep Time (minutes) 20 Cook Time (minutes) 22 Ready In (minutes) 42

Ingredients Amount 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.