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Delicious and simple to prepare. I made this in a spring form pan which made it simple to serve. We love the ricotta in this dish, but I agree with others that it needed a little more spice and I will do that then next time I make it. Definitely adding to our rotation.

Love this dish! Quick and easy to put together and a great make-ahead, as well. I used my own Freezer Pleaser Taco Mixture, since I had it on hand.

We had this for dinner tonight and it was delicious. After reading the reviews I added some chili seasoning mix for more flavor and used fire roasted tomatoes. I did not have any ricotta cheese so used all Mozzarella. It was delicious. Quick and easy. We will be having this again.Volunteer Field Editor

There are so many recipe additions to this to try. This had fantastic flavor and was easy to put in the table. Next time I may try black olives in it or spice things up with jalapenos.

Easy to put together and attractive, as well as tasty. I think it could use a bit more spice. My only complaint was that there was absolutely no way the pie would be hot all the way through baking, covered, at 400 for ONLY 15 minutes.


1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 whole wheat tortillas (8 inches)
1/2 cup shredded cheddar cheese


Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro …

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