Tacozagna Recipes

RACHAEL RAY'S TACOZAGNA

Steps:

• 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.

TACOZAGNA

Steps:

• 1. Spray the tin pan with cooking spray or wipe with extra virgin olive oil. Place two wrap shells in the bottom layed side by side (they may over lap but that's okay)
• 2. In a pan cook the ground beef or turkey. Drain off the excess grease and place the drained meat back in the pan. Add minced garlic, onion, salt & pepper and stir. Add the beef broth and taco seasoning. If you like stronger taco flavor add more than one packet, also don't add so much broth that it makes the beef too wet. Let the meat simmer for about 10 min stirring occasionally.
• 3. Take half the meat and cover the wrap layer with meat. Then cover the meat layer with about half the cheese. Repeat the steps for the next layer. I usually only get two layers to fit in the pan.
• 4. Place the assembled dish in a 400 degree oven for about 15-20 min or until the cheese is melted but not burnt. Top with the shredded lettuce and diced tomatoes if desired. Cut into squares and serve.
• 5. Due to the large amount of beef or turkey I usually take half of the beef and prepare it then, repeat for the other half. That way I have the bottom and top portion done seperately. I will post photos of the steps the next time I make this.

TACO LASAGNA

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
• Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
• Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.

TACO LASAGNA

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.