This could potentially be ph 1 friendly if you omit the tortillas, and its nummersssssssssss
2 8" whole wheat tortillas
1-1 1/2 lb lean ground beef
1/2 an onion, chopped
1/2-1 cup plain tomato sauce (depends how moist you want it)
1/2 cup salsa
1 pack taco seasoning
1 tomato, chopped
lettuce, shredded (use as much as you like)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon chili powder
a dash of tobasco sauce
1 cup grated lf/ff cheddar
8 tablespoon lf/ff sour cream (to be split in 4 = 2 tbsp per serving)
-Preheat oven to 350. Tear the tortillas into bite-size pieces and place on a baking sheet. Bake until they are crispy and take from the oven.
-Cook ground beef until brown, and drain, then return to frying pan.
Add in salsa, tomato sauce, taco seasoning, oregano, garlic powder, chili powder, and tobasco. Cook about 5 minutes.
-Pour half the ground beef mixture into a casserole dish. Put half the tortilla "chips" ontop, then pour on the other half of the beef. Put onions, then cheese, and finally the last of the tortilla "chips" ontop.
-Put in the oven, covered, for 8-10 min. Uncover and cook an additional 2-5 minutes until cheese is starting to brown a little.
-Divide onto plates and top with lettuce, tomato and sour cream.
Makes 4 servings... yum
(And incase you were wondering, the tortillas in the middle actually stay crispy... though if you put the leftovers in the fridge they get soggy, so best if eaten right away!)