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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," says Lisa King of Caledonia, Michigan. "Even our two young daughters enjoy the pleasantly mild flavor."

6 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) Italian or Mexican diced tomatoes, drained
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 flour tortillas (8 inches)
1/2 cup shredded reduced-fat cheddar cheese

Directions

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 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° for 15 minutes or until heated through and

2 of 2

Tortilla Pie (continued)

Directions (continued)

cheese is melted. Yield: 6 servings.

Nutrition Facts: One piece equals 250 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 439 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.