Rachael Ray's Tacozagna

Ingredients

• 2 1/2 lbs ground turkey or 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 monterey jack cheese
• 4 scallions, chopped
• 2 romaine lettuce hearts, chopped
• 3 plum tomatoes, seeded and chopped
• 3 tablespoons vegetable oil, divided

Directions

1. 1

   Preheat oven to 400°F

2. 2

   Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.

3. 3

   Add the meat and brown, 5 minutes.

4. 4

   While meat browns, grate the zucchini and carrots with a box grater.

5. 5

   Add the vegetables to the meat and grate in the onion and garlic.

6. 6

   Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.

7. 7

   Stir in beef stock.

8. 8

   Grease a 8x13-" baking pan with vegetable oil.

9. 9

   Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.

10. 10

    Repeat the layers twice and bake 10-12 minutes to brown cheese.

11. 11

    Top with scallions, lettuce and tomatoes, cut into squares and serve.