2 pounds lean ground beef
1 sweet onion, chopped
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. cayenne pepper
2 large fresh tomatoes, chopped or 1 14-oz. can diced tomatoes, drained
12 corn tortillas
1 16-oz. container cottage or ricotta cheese
1 cup Monterey Jack cheese, shredded
2 cups lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded
Brown ground beef in a large skillet with onion and garlic. Add cumin, red
pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for
several minutes. Remove from heat.
Place 6 of the corn tortillas and the bottom of a lightly
greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas.
Combine ricotta and Monterey Jack cheeses and mix well.
Spread over ground beef and bake at 350 degrees for 30 minutes.
Remove from oven and top with lettuce, tomatoes, black olives
and cheddar cheese. Slice and serve.
The Skinny: Use the leanest ground beef you can find and drain the fat from the
pan when after you have cooked the ground beef. Use fat-free tortillas and low