Tacozagna and Banana Cheesecakes

Total Time:
42 min
Prep:
20 min
Cook:
22 min

Yield:
6 servings
Level:
Easy

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.


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