(originally made 1/2006)
I made this one as listed the first time, now it's more improvised. I use Mild taco seasoning with ground beef and omit the tomatoes. I've also dropped down to 3 tortillas and build the pie in a springform pan. This is one of my husband's favorite meals.
1 pound lean ground beef
Taco seasoning (we like Mild)
3/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro or parsley, divided (use dried parsley)
3 burrito size flour tortillas
1/2c Mexican blend cheese
Preheat oven to 400º.
Cook beef in a skillet over medium heat until no longer pink, breaking up with a spatula. Drain. Add taco seasoning and water recommended on the package. Combine the ricotta, mozzarella cheese and parsley.
Spray springform pan with nonstick spray. Lay tortilla in the bottom of pan. Add half of meat mixture. Sprinkle with 1/4c mexican blend cheese. Add another tortilla. Top with ricotta mixture. Add remainder of the taco meat. Place last tortilla on the stack, and sprinkle with remaning Mexican blend cheese.
Bake 15 to 20 mins or until cheese is melted and everything is heated through.
Adapted from the Light & Tasty 03 annual http://www.tasteofhome.com/recipes/tortilla-pie