Tacozagna & Banana Cheesecakes
This is a delicious dish, though the name is a little strange,
Yield
5 servingsPrep
20Cook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
divided |
|
| 2 ½ | cups |
ground turkey
or ground sirloin |
*
|
| 1 | each |
zucchini
|
|
| 2 | each |
carrots
peeled |
|
| 1 | each |
onions
peeled |
|
| 3 | tablespoons |
chili powder
3 palm fulls |
|
| 2 | tablespoons |
cumin
ground, 2/3 palm full |
|
| 1 | tablespoon |
coriander
a palm full |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
beef stock
|
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 3 | cups |
monterey jack cheese
shredded |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
romaine lettuce
chopped |
*
|
| 3 | each |
italian plum (roma) tomatoes
seeded and chopped |
|
| 3 | cups |
filling
cheesecake, recommended: Philly brand |
* |
| 2 | each |
bananas
ripe with spotty skins |
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
honey
|
|
| 6 | each |
graham cracker pie crust
individual |
*
|
| 1 | x |
whipped cream
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
divided |
|
| 591 | ml |
ground turkey
or ground sirloin |
*
|
| 1 | each |
zucchini
|
|
| 2 | each |
carrots
peeled |
|
| 1 | each |
onions
peeled |
|
| 45 | ml |
chili powder
3 palm fulls |
|
| 3E+1 | ml |
cumin
ground, 2/3 palm full |
|
| 15 | ml |
coriander
a palm full |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
beef stock
|
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 7.1E+2 | ml |
monterey jack cheese
shredded |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
romaine lettuce
chopped |
*
|
| 3 | each |
italian plum (roma) tomatoes
seeded and chopped |
|
| 7.1E+2 | ml |
filling
cheesecake, recommended: Philly brand |
* |
| 2 | each |
bananas
ripe with spotty skins |
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
honey
|
|
| 6 | each |
graham cracker pie crust
individual |
*
|
| 1 | x |
whipped cream
as needed |
*
|
Directions
Preheat oven to 400℉ (200℃).
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 ⅓ meat, ⅓ 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.
While Tacosagna cooks, make dessert.
Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey.
Fill the crust tins and when you are ready to serve top with a swirl of whipped cream.
