Food Network: Tacozagna and Banana Cheesecakes

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Tacozagna and Banana Cheesecakes
Recipe courtesy Rachael Ray, 2007

Ingredients
3 tablespoons vegetable oil, divided
2 1/2 pounds ground turkey or ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
3 tablespoons chili powder, 3 palm fulls
2 teaspoons ground cumin, 2/3 palm full
1 tablespoon coriander, a palm full
Salt and freshly ground black pepper
1 cup beef stock

6 (8-inch) flour tortillas
3 cups shredded Chihuahua cheese or Monterey Jack
4 scallions, chopped
2 hearts romaine lettuce, chopped
3 plum tomatoes, seeded and chopped
3 cups prepared cheesecake filling (recommended: Philly brand)
2 very ripe bananas with spotty skins
1 teaspoon ground cinnamon
2 tablespoons honey
6 individual graham cracker crusts
Whipped cream

Directions
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.