Saturday, April 24, 2010


This is a Rachel Ray recipe, it turned out so good, I will definitely be making this again. I love the fresh lettuce and tomatoes served on top, and that it had grated carrots and zuchinni "hidden" in the meat mixture.


2 Tbs. vegetable oil
2 lbs. ground turkey
1 zuchinni
2 carrots, peeled
3 cloves garlic
1 medium onion
1/2 red bell pepper, chopped
1 can large black olives, drained and chopped
taco seasoning
1 c. beef broth
6 soft taco sized flour tortillas
4 c. shredded Monterey Jack cheese
2 green onions, chopped
2 hearts romaine, chopped
2 roma tomatoes, chopped

Preheat oven to 400.

Heat large skillet with vegetable oil. Add the meat and brown for 5 minutes. While the turkey is browning grate the zuchinni and carrots and add to meat mixture. Add the onion, garlic, red pepper, and olives. Add about 1/4 c. of taco seasoning and salt and pepper to taste. Add beef broth and let simmer until veggies and turkey are cooked through. Spray a 13X9 pan with cooking spray. Layer 2 flour tortillas, 1/3 of meat mixture, 1/3 of cheese and repeat two more times. Sprinkle a little taco seasoning over top and bake for about 15 minutes, until hot and cheese is melted. Top with green onions, lettuce, and tomatoes and serve.


Mechelle said...

this sounds really good and healthy, I'll have to try it. I need more healthy recipies (that taste good).

Eric, Becky and Joshua said...

made this for dinner tonight and it was awesome! I did mix some of the taco seasoning with sour cream and drizzled it over the lettuce right before serving and it added a lot!