Recipe by Maribel (skadoo)
The original recipe is from All New Cookbook for Diabetics and their Families from University of Alabama at Birmingham published by Oxmoor House. I add twice as much salt as originally called for, use 1/2 t red pepper flakes instead of 1/4 t black pepper and normally add extra onion. I also serve with lettuce, tomato and sour cream to round out the meal. Do not skip the water and also do yourself a favor and use fresh spices. If your spices are over a year or two old throw them away and buy new. The dish will taste much better that way. The (diabetic) recipe exchanges are 2 medium-fat meat and 1 vegetable but only if you use lean ground chuck AND low-fat american cheese.
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 4 ounces tomato sauce
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 4 (6 inch) corn tortillas
- 3⁄4 cup shredded cheese
- 1⁄2 cup water
Directions See How It's Made
- Cook beef and onion until browned. Drain, blot fat with paper towels.
- Return meat to skillet, add tomato sauce and seasonings. Cook over medium heat, stirring constantly until heated through.
- Layer tortillas in a 2-quart pan. Spread meat sauce over them and then sprinkle on the cheese. Pour water over top. Cover and bake at 400 degrees for 20 minutes.
- Note: A serving is considered 1/2 cup per person.