Mexican Lasagna - cooking recipe

Ingredients

1 c. nonfat or reduced-fat Ricotta cheese
1/4 c. plus 2 Tbsp. fat-free egg substitute
1 lb. 95% lean ground beef
14 1/2 oz. can Mexican-style stewed tomatoes, crushed (undrained)
2 Tbsp. tomato paste
15 oz. can black or pinto beans, drained
4 oz. can chopped green chilies, drained
1 Tbsp. chili powder
10 corn tortillas (10-inch)
2 1/2 c. shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese

Preparation

Combine the Ricotta and egg substitute in a small bowl and stir to mix well. Set aside. Put the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until meat is no longer pink. Add the tomatoes, tomato paste, beans, chilies and chili powder and stir to mix well. Cook, uncovered, stirring frequently, for about 10 minutes or until the mixture is thick. Remove the skillet from the heat and set aside. Coat a 9 x 13 pan with nonstick cooking spray and line the bottom of the pan with 5 tortillas, slightly overlapping them. (You will need to cut one of the tortillas in half.) Spread half of the meat mixture over the tortillas, dot with half of the Ricotta mixture and top with half of the cheese. Repeat the layers using the remaining ingredients. Cover the dish with aluminum foil and bake at 350\u00b0 for 25 minutes. Remove the foil and bake for 5 minutes more or until the dish is heated through and the cheese is melted. Remove the dish from the oven and let sit for 10 minutes before cutting into squares and serving.