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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
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 |
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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