 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This came from Light and Tasty magazine. It looks so yummy. Ingredients:
1/2 lb lean ground beef |
1/4 cup chopped onion |
1 garlic clove, minced |
1 (14 1/2 ounce) can mexican-style tomatoes, drained or 1 (14 1/2 ounce) can italian-style diced tomatoes |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
3/4 cup part-skim ricotta cheese |
1/4 cup shredded part-skim mozzarella cheese |
3 tablespoons minced fresh cilantro, divided or 3 tablespoons minced fresh parsley |
4 (8 inch) flour tortillas |
1/2 cup shredded cheddar cheese |
Directions:
1. In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
2. Stir in tomatoes, chili powder and cumin.
3. Bring to a boil; remove from heat.
4. In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
5. 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.
6. Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
7. Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.
|
|