Tacozagna and Banana Cheesecakes

Ingredients

• 2  bananas with spotty skins very ripe
• 1 cup beef stock 
• 2  carrots peeled
• 3 cups cheesecake filling prepared recommended: Philly brand
• 3 tablespoons chili powder 
• 1 tablespoon coriander 
• 6 8-inch flour tortillas 
• 3 cloves garlic peeled
• 6  individual graham cracker crusts 
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground cumin 
• 2.5 pounds ground sirloin 
• 2 tablespoons honey 
• 3 cups monterey jack shredded
• 1  onion peeled
• 3  plum tomatoes seeded chopped
• 2  hearts romaine lettuce chopped
• 6 servings salt and pepper black freshly ground
• 4  scallions chopped
• 3 tablespoons vegetable oil divided
• 6 servings whipped cream 
• 1  zucchini 

Equipment

• bowl
• frying pan
• oven
• baking pan
• box grater

Directions

1. Preheat oven to 400 degrees F.
2. Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
3. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater.
4. 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.
5. 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.
6. While Tacosagna cooks, make dessert.
7. 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.