Recipe of the week

Taken from Gillian (Biggest Loser): Mexican Lasagna Serves 12; 200 calories per serving 1 1/2 pounds extra-lean ground beef salt and pepper to taste 1 1/4-ounce package taco seasoning mix 15 ounces low-fat ricotta cheese 1/4 cup low-fat sour cream 27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice) 2 tablespoons Tabasco sauce 4 6-inch, low-carb tortillas 1. Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon and coo****il browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste. 2. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 0.5 cup water. Spread a little of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top. 3. Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving.