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Tortilla Pie

By: Lisa King

"'My husband and I especially like this delicious layered entree because it's lighter tasting than some of the traditional lasagnas made with pasta,' says Lisa King of Caledonia, Michigan. 'Even our two young daughters enjoy the pleasantly mild flavor.'"

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 pound lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can 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 or parsley, divided
4 (8 inch) flour tortillas
1/2 cup shredded reduced-fat Cheddar cheese

Directions

In a nonstick 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.
Place on tortilla in a 9-in. round cake pan coated with nonstick cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. Cover and bake at 400 degrees F for 15 minutes or until heated through and cheese is melted.

Footnotes

Nutritional Analysis: One piece equals 250 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 439 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.