Zutaten für Rachael Ray's Tacozagna
- Ground Turkey
- Zucchini
- Carrots
- Onion
- Garlic Cloves
- 1 tsp Chili Powder
- Ground Cumin
- Coriander
- Salt & Freshly Ground Black Pepper
- Beef Stock
- Flour Tortillas
- Chihuahua Cheese
- Scallions
- Romaine Lettuce Hearts
- Plum Tomatoes
- Vegetable Oil
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Zubereitung von Rachael Ray's Tacozagna
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add the taco seasoning, chili powder, cumin, and garlic powder to the beef and cook for 1 minute, stirring constantly.
- Stir in the diced tomatoes, corn, and black beans. Simmer for 5 minutes, or until heated through.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Layer half of the lasagna noodles over the sauce.
- Spread half of the beef mixture over the noodles.
- Sprinkle half of the shredded cheddar cheese over the beef.
- Repeat layers with remaining noodles, beef mixture, and cheese.
- Pour the remaining enchilada sauce over the top layer of cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
43g
Fat
92g
Carbs
16g
