Rachael Ray's Tacozagna Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400°F
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.01 Kcal (3031 kJ)
Calories from fat	368.79 Kcal
		% Daily Value*
Total Fat	40.98g	63%
Cholesterol	205.35mg	68%
Sodium	936.65mg	39%
Potassium	892.53mg	19%
Total Carbs	31.08g	10%
Sugars	7.68g	31%
Dietary Fiber	4.16g	17%
Protein	61.58g	123%
Vitamin C	11.7mg	20%
Vitamin A	0.3mg	10%
Iron	4.3mg	24%
Calcium	515mg	52%

Amount Per 100 g
Calories	171 Kcal (716 kJ)
Calories from fat	87.1 Kcal
		% Daily Value*
Total Fat	9.68g	63%
Cholesterol	48.5mg	68%
Sodium	221.22mg	39%
Potassium	210.81mg	19%
Total Carbs	7.34g	10%
Sugars	1.81g	31%
Dietary Fiber	0.98g	17%
Protein	14.54g	123%
Vitamin C	2.8mg	20%
Vitamin A	0.1mg	10%
Iron	1mg	24%
Calcium	121.6mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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