• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound lean ground beef

  2. 1/4 cup chopped onion

  3. 1 garlic clove, minced

  4. 1 (14 1/2 ounce) can Italian or Mexican diced tomatoes, drained

  5. 1/2 teaspoon chili powder

  6. 1/4 teaspoon ground cumin

  7. 3/4 cup part-skim ricotta cheese

  8. 1/4 cup shredded part-skim mozzarella cheese

  9. 3 tablespoons minced fresh cilantro or parsley, divided

  10. 4 (8 inch) flour tortillas

  11. 1/2 cup shredded reduced-fat Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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