A delightful twist on a classic taco bake, this recipe layers seasoned turkey and vegetables with tortillas and cheese for a satisfying meal.
Preheat your oven to 400°F.
Ensure the oven is fully preheated to achieve even cooking.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Use a non-stick skillet to prevent sticking.
Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks.
Cook the turkey thoroughly to ensure it's evenly browned.
Grate the zucchini and carrot using a box grater.
Grating the vegetables helps them cook faster and blend well with the turkey.
Add the grated vegetables, onion, and garlic to the skillet with the turkey.
Stir frequently to ensure even cooking of the vegetables.
Season the mixture with chili powder, cumin, salt, and pepper, and cook for another 5 minutes.
Taste and adjust the seasoning as needed.
Grease a baking dish with a bit of oil.
Use a brush or paper towel to evenly distribute the oil.
Layer three tortillas in the dish, overlapping slightly, and spread a third of the turkey mixture on top.
Press the tortillas gently to fit the dish.
Sprinkle a third of the shredded cheese over the turkey mixture.
Distribute the cheese evenly for consistent flavor.
Repeat the layering process two more times, finishing with a cheese layer on top.
Ensure the top layer is fully covered with cheese for a golden crust.
Bake in the oven for 12 minutes or until the cheese is bubbly and golden.
Keep an eye on the dish to prevent over-browning.
Top the baked dish with chopped scallions, shredded lettuce, and diced tomatoes.
Add the toppings just before serving for freshness.
Cut into squares and serve warm.
Use a sharp knife to cut clean portions.
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