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Tortilla Pie -- e-w

Source of Recipe

Light & Tasty 2002 – L. King; Caledonia, MI
Tortilla Pie -- e-w
Serves: 6

1/2 lb lean ground beef
1/4 c. chopped onion
1 garlic clove, minced
1 14-1/2 oz. can Italian – or – Mexican diced tomatoes, drained
1/2 tsp. chili powder
1/4 tsp. ground cumin
3/4 c. part-skim ricotta cheese
1/4 c. shredded part-skim mozzarella cheese
3 T. minced fresh cilantro – or – parsley, ‘divided’
4 flour tortillas (8-inches)
1/2 c. shredded reduced-fat cheddar cheese

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 heat. In a bowl, combine the ricotta and mozzarella cheeses and 2 T. cilantro.

Place 1 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 400º for 15 minutes or until heated through and cheese is melted. Cut into 6 slices.

One slice equals: 250 calories…9 gm fat (4 gm saturated)…28 mg cholesterol…439 mg sodium…22 gm carbohydrate…1 gm fiber…19 gm protein +++EXC: 2 lean meat…1-1/2 starch…1/2 fat +++WWP:6