Tacozagna

Serves 6

3 tablespoons vegetable oil, divided
2 1/2 pounds any ground meet (beef is best)
2 bell peppers
1 carrot
1 onion
3 cloves garlic
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
Salt and freshly ground black pepper
1 cup beef stock
flour tortillas
3 cups shredded cheddar cheese
Taco toppings: Olives, iceberg lettuce, tomatoes, salsa, sourcream, refried beans, jalapenos, etc.

Pre-heat oven to 400°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 carrots with a box grater and finely chop up the onions and bell pepper. Add the vegetables to the meat and grate in garlic (or garlic press). Season the meat with chili, cumin, coriander, salt and pepper and cook 7-8 minutes more to soften vegetables. Stir in beef stock.
Grease a 8 X 13-inch baking pan with vegetable oil. Layer in 2-3 overlapping flour tortillas (enough to cover) and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese.

Put out on table all of your favourite taco toppings (a few suggested above). Cut tacozagna and serve in bowls, having guests add whatever taco toppings they want to their tacozagna