I had a tortilla lasagna when I vacationed in Mexico. It was surprisingly delicious. I don't think this is the same recipe but it looks good. I might do it in 3 layers instead of 2, though.

Tortilla Lasagna

2 pounds lean ground beef

1 large sweet onion, chopped

2 garlic cloves, minced

1 tsp. cumin

One half tsp. red pepper

One half tsp. cayenne pepper

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 cup 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 on the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas.

Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas 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 fat free tortillas.