Total Time
Prep 15 mins
Cook 15 mins

This came from Light and Tasty magazine. It looks so yummy! ZWT 3: Mexican or Italian, depending on tomatoes and seasonings used

Ingredients Nutrition


  1. In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
  2. Stir in tomatoes, chili powder and cumin.
  3. Bring to a boil; remove from heat.
  4. In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
  5. Place 1 tortilla in a greased 9 inch round cake pan. Layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.
  6. Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
  7. Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.


Most Helpful

I made this using 1 lb. of ground turkey, and while it was delicious, I cannot imagine that it would have had enough meat if I had only used 1/2 lb. as the recipe actually used. I really loved it, but DH only thought it was 3 star, so I'm giving it 4. If I do use only 1/2 lb. meat, I will add some kidney or pinto beans. Thanks for posting.

Deb G October 15, 2009

Awesome! I loved that cheesey middle layer! It's a nice blend of Italian/Mexican. I used both parsley and cilantro. Plus, I added a can of rinsed balck beans to the meat layer just to add some fiber. Thanx for sharing this. I'll make it again.

*Parsley* September 12, 2008

This got our Automatic 5 Star rating. DD (3) said this was yummy and ate almost her whole serving. I made mine in a 7 x 11 casserole dish because my pie pan had leftovers in it. I was out of ricotta, so I used 1/2 c cottage cheese and 1/4 c sour cream instead. I used all cheddar cheese. Very easy to make and definately a repeat in this kitchen.

MsSally October 23, 2007

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