Ingredients
- 1/2 lb. lean ground beef
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 can (14.5 oz.) Italian or Mexican diced tomatoes, drained
- 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
- 4 flour tortillas (8 inches)
- 1/2 cup shredded reduced-fat cheddar cheese
Directions
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Preheat oven to400°F.
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In a non-stick skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, chili powder, and cumin. Bring to a boil; remove from the heat. In a bowl, combine the ricotta cheese, mozzarella cheese and 2 Tablespoons cilantro.
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Place one tortilla in a 9-inch round cake pan coated with nonstick cooking spray. Layer with half of the meat sauce, on tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. Top with remaining tortilla sprinkle with cheddar cheese and remaining cilantro.
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Cover and bake for 15 minutes or until heated though and cheese is melted.