1/2 c. minced onion
1 large green pepper, diced
2 cans diced tomatoes
2 small crushed garlic cloves
2 tsp taco seasoning (or ground cumin)
1 can refried beans (or mashed pinto beans)
6 - 6 " white corn tortillas cut in half
1 cup FF cottage cheese mixed with 2 tsp taco seasoning
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar
(mix the two cheeses together)
Preheat oven to 350F degrees. In a large skillet combine onions, peppers, tomatoes, garlic & taco seasoning. Bring to a boil; reduce heat & simmer uncovered 15 min. Spray a deep dish pie pan with PAM. Put 1/3 of the sauce on the bottom. Individually spread the beans onto each half tortilla (like you were spreading on peanut butter) & lay into the pie pan FACE UP round side against round side of pan, then one in the middle. (1st layer should have 6 tortilla halves).
On top of that spread the whole batch of cottage cheese, then half of the shredded cheese. Then pour another 1/3 of the sauce on that. Spread the remaining 6 halves of tortillas with the remaining bean spread and layer that on top FACE DOWN, then pour the rest of the tomato sauce over the top of that. Cover with foil tightly and Bake for 45 minutes, remove foil and top with remaining cheese, bake uncovered another 10 minutes. Remove from oven and let it set for 10-15 minutes before serving. Divide like a pie into 6 portions.
