Taco Lasagna

2 lbs. ground beef

1 zucchini, grated

2 large carrots, grated

1 onion, peeled and finely diced

2 cloves of garlic, minced

3 Tbs. chili powder

2 tsp. ground cumin

1 Tb. coriander

salt and pepper

1/2 cup beef stock

1/2 cup of dark or amber beer (optional)

3 cups of colby jack cheese, shredded

8-10 flour tortillas, trimmed to fit a 9 x 13 pan

Garnish:

pico de gallo

green onions, chopped

sour cream

salsa

Preheat oven to 400 degrees.

In a large skillet, cook ground beef over medium high heat until browned. Drain the grease. Add zucchini, carrots, onion and garlic. Stir and continue to cook over medium high heat. Add chili powder, cumin, coriander, salt and pepper. Continue cooking for about 8-10 minutes over medium heat. Add beef stock and beer and continue cooking for another couple minutes. Remove from heat. Grease a 9 x 13 pan. Trim flour tortillas to fit the pan. Put a single layer of flour tortillas in the bottom of the greased pan. Add a layer of ground beef mixture and top with cheese. Repeat these layers two more times. Bake for 20 minutes until cheese is melted. Garnish with sour cream, pico de gallo, green onions and salsa.