TACOZAGNA AND BANANA CHEESECAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 42m
Yield 6 servings
Number Of Ingredients 22
Steps:
- 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.
- 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.
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Md Shahinkhan
[email protected]This recipe is a great way to use up leftover taco meat. The tacozagna is easy to make and the banana cheesecake is the perfect dessert.
Waqas Mudasar
[email protected]I'm not sure what I did wrong, but my tacozagna turned out dry and my banana cheesecake was a bit too runny.
Naeem Abbass
[email protected]This recipe was a bit too time-consuming for me. The tacozagna took forever to cook and the banana cheesecake was a bit tricky to make.
sk milon
[email protected]I followed the recipe exactly and the tacozagna turned out great! The banana cheesecake, however, was a bit too dense for my taste.
Victoria Perry
[email protected]I thought this recipe was just okay. The tacozagna was a bit dry and the banana cheesecake was too sweet for my taste.
Sseki Bash
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. The banana cheesecake was the perfect way to cool down my palate.
Flossy Maserati
[email protected]I'm not a big fan of Mexican food, but I really enjoyed the tacozagna. It was flavorful and moist, and the banana cheesecake was the perfect sweet ending to the meal.
Nuwarinda Eddy
[email protected]This recipe is a keeper! The tacozagna is so flavorful and the banana cheesecake is the perfect dessert.
Alisha Javed
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover taco meat.
Shadele Britz
[email protected]This is the perfect recipe for a potluck or party. The tacozagna is easy to transport and the banana cheesecake is always a crowd-pleaser.
Amy Jo
[email protected]I love this recipe! The tacozagna is so easy to make and the banana cheesecake is always a hit with my guests.
jagdeep Bahrain wala
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The tacozagna was a hit with my family and the banana cheesecake was the perfect dessert.
spencer portée (exussum)
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of bananas, but I'm so glad I did! The banana cheesecake was surprisingly delicious and the tacozagna was the perfect savory dish to balance it out.
Davie Courtney
[email protected]This is one of my favorite recipes. The tacozagna is so flavorful and the banana cheesecake is the perfect combination of sweet and creamy.
Ranks deus
[email protected]I've made this recipe a few times now and it always turns out great. The tacozagna is so easy to make and the banana cheesecake is always a crowd-pleaser.
janice Kathure
[email protected]This recipe was a hit at my dinner party! The tacozagna was flavorful and moist, and the banana cheesecake was the perfect sweet ending to the meal.