Mexican Tortilla Bake
Equipment
- Large skillet
- Mixing spoon
- 9-inch round baking pan
- cooking spray
Ingredients
- ½ pound lean ground beef 90% lean
- ½ cup chopped onion
- 2 garlic cloves minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 can 14 ½ ounces Mexican diced tomatoes, drained
- ¾ cup reduced-fat ricotta cheese
- ¼ cup shredded part-skim mozzarella cheese
- 3 tablespoons minced fresh cilantro divided
- 4 whole wheat tortillas 8 inches
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook and crumble the ground beef with onion and garlic over medium heat until no longer pink, for 4-6 minutes.
- Stir in the chili powder, ground cumin, and drained diced tomatoes.
- Bring to a boil, then remove from heat.
- In a small bowl, mix together the ricotta cheese, mozzarella cheese, and 2 tablespoons of minced cilantro.
- Place one tortilla in a 9-inch round baking pan coated with cooking spray.
- Layer with half of the meat sauce, then place another tortilla on top.
- Spread the ricotta mixture over the tortilla, then place another tortilla on top of the ricotta mixture.
- Layer with the remaining meat sauce, then place the last tortilla on top.
- Sprinkle with shredded cheddar cheese and the remaining minced cilantro.
- Bake, covered, until heated through, for 15-20 minutes.
- Serve hot and enjoy your Mexican Tortilla Bake!
Notes & Wine Advice
Wine Advice:
For this Tex-Mex inspired dish, consider pairing it with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc. If you prefer non-alcoholic options, try a cold glass of horchata or a refreshing limeade.Nutrition values
Calories: 356 kcal | Carbohydrates: 32 g | Protein: 25 g | Fat: 14 g | Sugar: 7 g