1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 whole wheat tortillas (8 inches)
1/2 cup shredded cheddar cheese
1. Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4 to 6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.
2. Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro.
3. Bake, covered, until heated through, 15 to 20 minutes.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My husband and I enjoy this southwestern take on lasagna because it’s not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor.
1 serving: 356 calories, 14g fat (6g saturated fat), 65mg cholesterol, 574mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.