Tortilla Pie

1/2 lb. lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 oz.) Italian or Mexican diced tomatoes, drained
1/2 tsp. chili powder
1/4 tsp. ground cumin
3/4 cup part skim ricotta cheese
1/4 cup shredded part skim mozzarella cheese
3 Tbsp minced fresh cilantro or parsley, divided
4 (8") flour tortillas
1/2 cup shredded reduced fat Cheddar cheese

In a nonstick skillet, cook beef, onion and garlic over medium heat until
meat is no longer pink; drain. Stir in tomatoes, chili powder and cumin.
Bring to
a boil; remove from the heat. In a bowl, combine the ricotta cheese,
mozzarella cheese and 2 tablespoons cilantro.
Place one tortilla in a 9" round cake pan coated with nonstick cooking
spray.
Layer with half of the meat sauce, one tortilla, all of the ricotta mixture,
another tortilla and the remaining meat sauce. Top with remaining tortilla;
sprinkle with cheddar cheese and remaining cilantro.
Cover and bake at 400 F., for 15 minutes or until heated through and cheese
is melted.

Yield: 6 servings.

Nutritional Analysis: One piece equals 250 calories, 9 g fat (4 g saturated
fat), 28 mg cholesterol, 439 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g
protein.

Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.



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