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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 375.4
  • Total Fat: 19.4 g
  • Cholesterol: 80.0 mg
  • Sodium: 584.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 31.8 g

View full nutritional breakdown of Tacozagna calories by ingredient
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Courtesy of Rachael Ray/ 30 minutes meals
Courtesy of Rachael Ray/ 30 minutes meals

Number of Servings: 10


    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) flour tortillas
    2 cups shredded Chihuahua cheese or Monterey Jack
    4 scallions, chopped
    2 hearts romaine lettuce, chopped
    3 plum tomatoes, seeded and chopped


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, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.

Number of Servings: 10

Recipe submitted by SparkPeople user LEONA424.

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