1 1/2 pounds of ground beef (I used ground turkey)
salt and pepper to taste (I used none of this)
1.25 ounce package taco seasoning mix
15 ounces low fat ricotta cheese
1/4 cup sour cream
27 ounces canned whole green chilies (drain and reserve 2 TBSP of canned juice)
2 TBSP Tabasco sauce
4 six inch, low carb tortillas
Preheat oven to 350 degrees. In a skillet over medium heat, break up the meat with a wooden spoon, and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste. (I used about 2 TBSP) In a small mixing bowl, whisk ricotta cheese, sour cream, reserved chili juice, tabasco, and 1/2 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 later of whole green chilies and pour over the remaining sauce to top. Bake 45-60 minutes. Remove from the oven and allow to stand 5 minutes before serving.
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