Tortilla Pie

• 1/2 lb. lean ground beef
• 1/2 c. finely chopped celery
• 1 (8 oz.) can red kidney beans, drained
• 1 tsp. ground cumin
• 6 (6-inch) corn tortillas
• 1 c. shredded Monterey Jack or Monterey Jack with jalapeno peppers cheese
• 1 c. finely chopped onion
• 1 garlic clove, minced
• 1 c. taco sauce
• 2 tsp. chili powder
• nonstick spray coating
• 1 c. low-fat cottage cheese, drained

1. Crumble beef into 2-quart casserole.
2. Stir in onion, celery and garlic.
3. Cook in microwave, covered, on High for 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring once; drain off fat.
4. Stir in beans, taco sauce, chili powder and cumin.
5. Spray a 9-inch pie plate with nonstick spray. Line with tortillas to form a shell.
6. Spoon cottage cheese over tortillas.
7. Top with meat mixture.
8. Cook, covered with vented plastic wrap, on High for 6 to 7 minutes; give dish a half turn once.
9. Sprinkle with cheese.
10. Cook, covered, on High for 1 minute more or until cheese is melted.
11. Let stand for 10 minutes.

lean ground beef, celery, red kidney beans, ground cumin, corn tortillas, shredded monterey, onion, garlic, taco sauce, chili powder, nonstick spray coating, lowfat cottage cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233779 (may not work)