Pastel de Tortilla

Ingredientes

• 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

Preparación

1. 1

   Cook the beef and flavorings: In a large skillet, cook and crumble the beef with the onion and garlic over medium heat until the meat is no longer pink, four to six minutes. Stir in the spices and canned tomatoes. Let the mixture come to a boil, and remove the pan from the heat.

2. 2

   Make the cheese filling: In a small bowl, mix the ricotta cheese, mozzarella cheese and 2 tablespoons of the chopped cilantro until they're thoroughly incorporated.

3. 3

   Assemble the tortilla pie: Preheat the oven to 400°F. Place a single tortilla in a 9-inch round cake pan coated with cooking spray. Layer it with half the meat sauce, then another tortilla, then the ricotta mixture, spreading the cheese evenly. Repeat with another tortilla and the remaining meat sauce. Top the pie with the remaining tortilla, then sprinkle on the shredded cheddar cheese and remaining cilantro.

4. 4

   Bake the tortilla pie, covered with aluminum foil, until it's heated through and the cheese is bubbly, 15 to 20 minutes. Remove the pie from the oven, and cut it into quarters for serving.