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Rachael Ray's Tacozagna

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“My employer fixed this and told me to try the leftovers. It was delicious. I haven't made it yet, but plan on trying my hand at it soon.”
READY IN:
32mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
  3. Add the meat and brown, 5 minutes.
  4. While meat browns, grate the zucchini and carrots with a box grater.
  5. Add the vegetables to the meat and grate in the onion and garlic.
  6. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
  7. Stir in beef stock.
  8. Grease a 8x13-" baking pan with vegetable oil.
  9. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
  10. Repeat the layers twice and bake 10-12 minutes to brown cheese.
  11. Top with scallions, lettuce and tomatoes, cut into squares and serve.

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