Rachael Ray'S Tacozagna

• 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

1. Preheat oven to 400u0b0F
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.

ground turkey, zucchini, carrots, onion, garlic, chili powder, ground cumin, coriander, salt, beef stock, flour tortillas, chihuahua cheese, scallions, romaine lettuce hearts, tomatoes, vegetable oil

Taken from www.food.com/recipe/rachael-rays-tacozagna-338946 (may not work)