Rachael Ray's Tacozagna

• ground turkey or 2 1/2 lbs ground sirloin↗2 1⁄2 lbs
• zucchini1
• carrots, peeled↗2
• onion, peeled↗1
• garlic cloves, peeled↗3
• chili powder↗3 tablespoons
• ground cumin↗2 teaspoons
• coriander1 tablespoon
• salt & freshly ground black pepper
• beef stock↗1 cup
• (8 inch) flour tortillas6
• shredded chihuahua cheese or 3 cups monterey jack cheese3 cups
• scallions, chopped↗4
• romaine lettuce hearts, chopped↗2
• plum tomatoes, seeded and chopped↗3
• tablespoons vegetable oil, divided↗3

Step-by-step instructions

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.