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Tortilla Pie

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. —Lisa King, Caledonia, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • Preheat oven to 400°. 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 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.
  • Bake, covered, until heated through, 15-20 minutes.

Test Kitchen Tips
  • It’s usually cheaper to buy cheese in blocks rather than already shredded. Purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it. Store the shredded cheese in the freezer so you have it when you need it.
  • Using lean ground beef in the meatloaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Here are some of our best pasta recipes ever.
  • Nutrition Facts
    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.


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    Average Rating:
    • Deanna
      Jul 15, 2020

      Read reviews and made following changes: used taco type seasonings to beef and added a some orange pepper, mushrooms. I used up some fresh cherry tomatoes (quartered) and approx 1/2 cup salsa in place of canned tomatoe. I had a bag of light tex mex cheese and added grated and squeeze zucchini to the ricotta (cilantro is a tough sell). I covered and backed for 15 min, then added the extra cheeze and green onions for 10 more uncovered. Everyone's plate was cleared. Thanks for the inspiration!

    • Andrea
      Apr 1, 2020

      I made this for dinner. Great starter recipe but I would make a few additions. I would add chopped fresh spinach to the ricotta cheese mixture. I would also up the spices. I like the thought of adding corn as well. I served it with sour cream and sliced avocados.

    • Mike
      Feb 23, 2020

      Nice lunch dish. I doubled seasoning and garlic, used rotel tomatoes with chilies, added small can of black beans and used cottage cheese with garlic powder and double cilantro. Corn would be good.

    • Lauren
      Nov 12, 2019

      I just made this recipe tonight and it was okay, but honestly I wouldn't ever make it again.

    • Kim
      Sep 18, 2019

      I have not made this yet instead of ricotta cheese can you us cottage cheese.

    • Brenda
      May 14, 2019

      I've made it like the recipe but have also made it and added more spice, beans and corn

    • justmbeth
      Mar 29, 2019

      It was just ok. It was definitely in need of seasoning, which I did to the meat mixture. The ricotta layer is what needs help. Most recipes with ricotta add egg and seasoning.

    • John
      Mar 28, 2019

      Just okay, won’t bother to make again as there is another dish similar to this that is much better

    • amehart
      Jan 14, 2019

      Delicious and simple to prepare. I made this in a spring form pan which made it simple to serve. We love the ricotta in this dish, but I agree with others that it needed a little more spice and I will do that then next time I make it. Definitely adding to our rotation.

    • cynandtom
      Dec 2, 2018

      Love this dish! Quick and easy to put together and a great make-ahead, as well. I used my own Freezer Pleaser Taco Mixture, since I had it on hand.