Tacozagna is a staple in our house. I love how the zucchini and carrots cook down and become a filling filler for the beef. The small amount of beef makes this dish feel hearty without overdoing it. Choose an enchilada sauce that you enjoy as it will be one of the predominant flavors. I prefer to make this ahead of time and re-heat it for dinner later in the week. This takes extra time in the oven but the filling and flavors meld together more which is a bonus.
Recipe (Adapted from Rachel Ray on foodnetwork.com)
Makes 3 servings
- ½ lb group beef
- ½ cup onion grated
- salt and pepper
- 1 zuccini grated
- 1 cup grated carrot
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- ½ cup chicken stock (could use water)
- 10 oz can enchilada sauce
- ½ cup black beans
- 2 burrito flour tortillas (8-10 inches)
- 1 cup shredded colby jack cheese
- Shredded lettuce, sour cream, and chopped tomato for serving
Preheat your oven to 400F. Brown the ground beef and sauté the onion over medium heat with a pinch of salt and pepper.
Once the ground beef is cooked through add the shredded zucchini and shredded carrot and continue to cook another 5-7 minutes until the vegetables start to soften. Add the onion powder, garlic powder, cumin, and chili powder. Once the spices are mixed through add ½ the chicken stock. Once mixed in, if not moist enough add the other ½ cup of chicken stock. Continue to cook over medium-low heat another 5-7 minutes until most of the liquid is evaporated.
Spray a 2L round baking dish with cooking spray and spread a few tablespoons of the enchilada sauce over the bottom of the dish, then mix the rest of the enchilada sauce into the meat mixture. Place a tortilla on the bottom of the dish. Layer ½ of the filling over the tortilla, then layer ½ of the cheese, then spread the beans over the cheese. Repeat the layers, except there is only 1 layer of black beans and it is topped with the shredded cheese.
Bake for 10-12 minutes and serve with sour cream, shredded lettuce, and diced tomato.
Note: This is a great make ahead casserole. I put together the casserole over the weekend when I have additional time and keep it covered in the fridge. It does take an additional 10-15 minutes to heat through when it is baked from the refrigerator – so plan accordingly.