Rachael Ray's Tacozagna Recipe

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Rachael Ray's Tacozagna
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  1. Preheat oven to 400°F
  2. Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
  3. Add the meat and brown, 5 minutes.
  4. While meat browns, grate the zucchini and carrots with a box grater.
  5. Add the vegetables to the meat and grate in the onion and garlic.
  6. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
  7. Stir in beef stock.
  8. Grease a 8x13- baking pan with vegetable oil.
  9. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
  10. Repeat the layers twice and bake 10-12 minutes to brown cheese.
  11. Top with scallions, lettuce and tomatoes, cut into squares and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 724.01 Kcal (3031 kJ)
Calories from fat 368.79 Kcal
% Daily Value*
Total Fat 40.98g 63%
Cholesterol 205.35mg 68%
Sodium 936.65mg 39%
Potassium 892.53mg 19%
Total Carbs 31.08g 10%
Sugars 7.68g 31%
Dietary Fiber 4.16g 17%
Protein 61.58g 123%
Vitamin C 11.7mg 20%
Vitamin A 0.3mg 10%
Iron 4.3mg 24%
Calcium 515mg 52%
Amount Per 100 g
Calories 171 Kcal (716 kJ)
Calories from fat 87.1 Kcal
% Daily Value*
Total Fat 9.68g 63%
Cholesterol 48.5mg 68%
Sodium 221.22mg 39%
Potassium 210.81mg 19%
Total Carbs 7.34g 10%
Sugars 1.81g 31%
Dietary Fiber 0.98g 17%
Protein 14.54g 123%
Vitamin C 2.8mg 20%
Vitamin A 0.1mg 10%
Iron 1mg 24%
Calcium 121.6mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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