Ingredients
1/2 pound lean ground beef (90% lean)1/2 cup chopped onion2 garlic cloves, minced1 teaspoon chili powder1/2 teaspoon ground cumin1 can (14-1/2 ounces) Mexican diced tomatoes, drained3/4 cup reduced-fat ricotta cheese1/4 cup shredded part-skim mozzarella cheese3 tablespoons minced fresh cilantro, divided4 whole wheat tortillas (8 inches)1/2 cup shredded cheddar cheese
Preparation
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.
