Prep 5 mins
Cook 25 mins
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
- 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.
This was a very quick yummy, and easy recipe. I added minced garlic and doubled it to make it in a 13x9 inch pan with great results. I made this for Fall PAC 2008, thanks!
Easy, quick and good! I added a clove of minced garlic. It makes about 4 servings rather than 8.
Yummy! It tastes great! the serving size must be for children though. I divided it into 4 servings.