Sneak Those Veggies In

This recipe is great for picky kids who won't eat their veggies. This Mexican casserole is so good they won't know that it is full of veggies. Adults will love it too!!

Tacozagna

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

3 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.