1 lb lean ground beef
1/2 C chopped onion
2 garlic cloves minced
1 t chili powder
1/2 t ground cumin
1 can (14.5oz) mexican diced tomatoes drained
3/4 C reduced fat ricotta cheese
1/4 C shedded part skim mozzarella
3 T minced fresh cilantro
4 whole wheat tortillas 8"
1/2 C shredded cheddar cheese
- Preheat oven too 400. In a large skillet, cook and crumble ground beef over medium heat until no longer pink, about 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix the ricotta cheese, mozzarella cheese and 2 T cilantro.
- Place 1 tortilla in a round 9″ baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, ricotta mixture, another tortilla, and remaining meat sauce. Top with the remaining tortilla; sprinkle with cheddar cheese and remaining cilantro.
- Bake, covered, until heated through, 15-20 minutes.