Ingredients
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2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
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1 zucchini
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2 carrots, peeled
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1 onion, peeled
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3 garlic cloves, peeled
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3 tablespoons chili powder
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2 teaspoons ground cumin
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1 tablespoon coriander
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salt & freshly ground black pepper
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1 cup beef stock
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6 (8 inch) flour tortillas
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3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
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4 scallions, chopped
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3 plum tomatoes, seeded and chopped
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3 tablespoons vegetable oil, divided
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2 romaine lettuce hearts, chopped
Instructions
- 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.