Ingredients
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1/2 lb lean ground beef
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1/4 cup chopped onion
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1 (14 1/2 ounce) can Mexican-style tomatoes, drained or 1 (14 1/2 ounce) can Italian-style diced tomatoes
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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3/4 cup part-skim ricotta cheese
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1/4 cup shredded part-skim mozzarella cheese
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3 tablespoons minced fresh cilantro, divided or 3 tablespoons minced fresh parsley
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4 (8 inch) flour tortillas
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1/2 cup shredded cheddar cheese
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1 garlic clove, minced
Instructions
- In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
- Stir in tomatoes, chili powder and cumin.
- Bring to a boil; remove from heat.
- In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
- Place 1 tortilla in a greased 9 inch round cake pan. Layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.
- Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
- Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.