Rachael Ray'S Tacozagna - cooking recipe

Ingredients

2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 garlic cloves, peeled
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
salt & freshly ground black pepper
1 cup beef stock
6 (8 inch) flour tortillas
3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
4 scallions, chopped
2 romaine lettuce hearts, chopped
3 plum tomatoes, seeded and chopped
3 tablespoons vegetable oil, divided

Preparation

Preheat oven to 400\u00b0F
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.