1 lb ground round 1 small onion chopped 1 large garlic clove, chopped 1 10oz can Ro*Tel diced tomatoes ½ TBS chili powder 1 TBS ground cumin 1 c part-skim milk Ricotta cheese 1 large egg beaten 2 TBS fresh cilantro 3-9” whole-wheat tortillas ¾ c shredded Mozzarella cheese Chopped lettuce and tomatoes
Preheat oven to 400o. Preheat a large nonstick skillet over high heat. Add the ground meat, chili powder, cumin, onion and garlic. Stirring with a fork, cook until meat is crumbly and no longer pink. Reduce to medium heat. Add the Ro*Tel. Meanwhile, mix together the Ricotta cheese, egg and cilantro. Place a tortilla in the bottom of a 9” cake pan. Spread the meat mixture over the tortilla. Add a second tortilla and spread the Ricotta mixture on top. Add the third tortilla, cover with aluminum foil, and bake for 15 minutes. Remove the foil, scatter with the Mozzarella cheese, and bake until the cheese has melted and the tortilla is lightly browned. About 5 minutes. Serve with chopped tomatoes and lettuce on top.