Abs Favorite Recipes

I thought this recipe looked interesting. A quick Mexican like lasagna.

Source: Taste of Home’s Weeknight Cooking Made Easy 2007 Cookbook

Prep/Total Time: 30-45 min

• 1/2 lb lean ground beef
• 1/4 cup chopped onion
• 1 garlic clove minced or 1/4 tsp minced garlic
• 1 can (14-1/2 oz) Italian or Mexican diced tomatoes, drained
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 3/4 cup part-skim ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 3 tbsp minced fresh cilantro, divided
• 4 four tortillas (8 inches)
• 1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, chili powder and cumin. Bring to a boil; remove from the heat. In a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.

Place one tortilla in a 9-in. round baking 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 for 15 minutes or until heated through and cheese is melted.

Yield: 6 servings.

Over all it turned out pretty good. I forgot to cover it before baking(oops!) so the top layer got a little dried out but I added some salsa and sour cream to make up for it. I personally did not love the cilantro flavor so if I make this again I might try less or add a different spice. It was quick and pretty filling and my son really liked it.