Tortilla Pie
My husband and I especially like this delicious layered entree because it's lighter tasting than some of the traditional lasagnas made with pasta. Even our two young daughters enjoy the pleasantly mild flavor. —Lisa King, Caledonia, Michigan
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 1/2 pound lean ground beef (90% lean)
- 4 whole wheat tortillas (8 inches)
- 3 tablespoons minced fresh cilantro divided
- 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
- Carbohydrate 5.23970000157911 g
- Cholesterol 68.4781300625 mg
- Fat 14.9269208750169 g
- Fiber 0.510212510873204 g
- Protein 21.103943000186 g
- Saturated Fat 8.0769676718321 g
- Serving Size 1 1 servings. (141g)
- Sodium 202.321120525676 mg
- Sugar 4.72948749070591 g
- Trans Fat 1.20338012581723 g
- Calories 242 calories
Preheat oven to 400degrees. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 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., Place one tortilla in a 9-in. round 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 remaining tortilla; sprinkle with cheddar cheese and remaining cilantro., Bake, covered, until heated through, 15-20 minutes.
