Last night, before heading out to the Durham Christmas parade we warmed ourselves with a slice of Taco-zagna! This was simple to make and layer and a fun twist on lasagna.
As I ate this, I found myself wishing the meat mixture tasted more like taco meat, if I make this again I would add 3-4 Tbsp of taco seasoning instead of the spice combo below.
- 3 tablespoons vegetable oil, divided
- 2 1/2 pounds ground turkey or ground sirloin
- 1 zucchini
- 2 carrots, peeled
- 1 onion, peeled
- 3 cloves garlic, peeled
- 3 tablespoons chili powder, 3 palm fulls
- 2 teaspoons ground cumin, 2/3 palm full
- 1 tablespoon coriander, a palm full
- Salt and freshly ground black pepper
- 1 cup beef stock
- 6 (8-inch) whole wheat flour tortillas
- 2 cups salsa
- 1 cup shredded Monterey Jack
Preheat oven to 400 degrees 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 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat and half of the salsa. Repeat with tortillas, meat and salsa two more times.
Add the cheese to the top. Bake 10 to 12 minutes to brown cheese.
Recipe from Rachael Ray
Along side we had CSA mixed field greens with peanuts and dried cranberries. I made a quick dressing of TJ's apple cranberry butter, EVOO, balsamic vinegar, s&p. It was sweet, tart, and delicious!!
Andy and I before the Durham Christmas Parade at the Christmas Tree on the Plaza. (I sent Andy upstairs to our guest room closet to grab himself a hat to wear and he came back down in his high school band jacket...he was totally serious about wearing it - crazy guy ;-)
Winter CSA - Week 4
2 boxes of mixed field greens
2 lbs ground beef