By Teresa Bryant 4N6girl
Last year I saw Rachel Ray prepare a meal she called Tacozagna. I didn't like all the ingredients she used for the recipe so I altered it a lot to meet my tastes. I can say for sure it is a big hit with kids. Even fussy ones (because I'm a picky eater myself. It's an easy dish to fix for church socials, meals for friends in need, etc. Every time I make this for someone I am always asked for the recipe. Hope everyone enjoys it!
ground beef or turkey
thin sandwich wrap bread (soft tortillas)
onion (diced, or anyway you like it)
garlic (minced-add more if you like)
any brand taco seasoning
mexican four cheese blend (shredded) 8 cup size
salt/pepper to taste
shredded lettuce (iceburg)
tin pan used for casserole dishes or lazagna
1Spray the tin pan with cooking spray or wipe with extra virgin olive oil. Place two wrap shells in the bottom layed side by side (they may over lap but that's okay)
2In a pan cook the ground beef or turkey. Drain off the excess grease and place the drained meat back in the pan. Add minced garlic, onion, salt & pepper and stir. Add the beef broth and taco seasoning. If you like stronger taco flavor add more than one packet, also don't add so much broth that it makes the beef too wet. Let the meat simmer for about 10 min stirring occasionally.
3Take half the meat and cover the wrap layer with meat. Then cover the meat layer with about half the cheese. Repeat the steps for the next layer. I usually only get two layers to fit in the pan.
4Place the assembled dish in a 400 degree oven for about 15-20 min or until the cheese is melted but not burnt. Top with the shredded lettuce and diced tomatoes if desired. Cut into squares and serve.