TACOZAGNA

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Tacozagna

My version of Rachael Ray’s recipe

TACOZAGNA

3 tablespoons vegetable oil, divided

2-1/2 pounds lean ground beef

1-1/2 cups frozen corn

1/2 onion, peeled and grated

2 cloves garlic, peeled and grated

3 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon coriander (optional)

salt and pepper to taste

1 cup beef stock

6 (8inch) flour tortillas

3 cups shredded Monterey jack cheese

Toppings

shredded lettuce, diced tomatoes and sour cream

Directions

Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.  Add the meat and brown for 5 minutes.  Add the seasonings and grated garlic and onion. Cook until meat is completely done. Add the frozen corn and stir in the beef stock and bring to a boil. Simmer for 3 minutes. Grease a glass 8×12 baking pan with 1 tablespoon vegetable oil. Layer in 2 flour tortillas and top with 1/3 meat mixture and 1 cup cheese.  Repeat the layers two times. Bake in a pre-heated over at 400 degrees for 10-12 minutes. Cheese should be completely melted. Cut into squares and top with lettuce, tomatoes, and sour cream.

Rachael Ray’s Recipe

http://www.rachaelray.com/recipe.php?recipe_id=1060

Grate the garlic, onion and cheese

Heat 2 tablespoons of vegetable oil in the skillet. Add the ground beef and brown for 5 minutes. While the meat continues to cook, add the seasonings and grated garlic and onions. When completely cooked add the frozen corn and stir in the beef broth and bring to a boil. Simmer for 3 minutes.

In a well oiled glass baking pan, layer 2 flour tortillas. Top with 1/3 meat mixture and 1 cup shredded Monterey Jack Cheese.

Repeat twice

Bake in a pre-heated oven at 400 degrees for 10-12 minutes

Top with shredded lettuce, diced tomatoes and sour cream

My husband loves this and has his own name for this dish…I will keep that a secret!