- 1 1/2 lbs. lean ground beef
- 1 16-oz. can diced tomatoes
- 1 1/2 tsp. ground cumin
- 1/4 tsp. ground red pepper
- 1/4 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. black pepper
- 1/4 tsp. salt
- 10 corn tortillas, cut into 3/4×1-in. strips
- 2 c. fat-free cottage cheese
- 4 oz. part-skim mozzarella cheese
- 1/4 c. egg substitute
- 1/2 c. chopped cilantro
- 2 c. shredded lettuce
- 1 c. chopped tomatoes
- 1/2 c. chopped green onions
- Green or red salsa, if desired
- Nonstick cooking spray
Preheat oven to 350° F. Preheat medium skillet; coat with cooking spray. Brown meat over medium heat; drain, rinse and return to skillet. Add tomatoes, cumin, red pepper, garlic powder, chili powder, black pepper and salt; heat thoroughly, stirring occasionally.
Use half the tortilla strips to layer bottom and sides of 9×13-inch baking dish coated with cooking spray. Pour beef mixture over tortillas in dish; layer remaining tortillas over meat. In medium bowl, combine cottage cheese, mozzarella, egg substitute and cilantro; mix well. Spoon over tortillas. Bake 30 minutes. Garnish with lettuce, tomatoes, green onions and salsa. Serves 10.
Tracker: 3 oz-eq protein, 1 oz-eq grain, 1/2 cup vegetable