From Sylvia Bower - 2006 Conference Cookbook

Preparation time-20 minutes   
Cooking time- 12 minutes

Ingredients:

1 pound lean ground beef
1 cup finely chopped onion
½ cup finely chopped celery
1 clove garlic
1 can red kidney beans, drained
1 can whole kernel corn
1 cup salsa
Chili powder (to taste)
6 6-inch tortillas
1 cup cottage cheese, drained (ricotta also would work)
1 cup shredded Sharp Cheddar cheese (or cheese of choice)

Directions:

Crumble beef into a 3 quart casserole. Stir in onion, celery, and garlic.  Cook, covered on 100% power in microwave for
5-7 minutes or until beef is no longer pink and vegetables are tender. Drain off fat. Stir in beans, corn, salsa, and chili powder.

Spray a 9-inch pie plate with nonstick spray. Line pie plate with tortillas to form a shell. Spoon cottage cheese over tortillas.
Top with meat mixture.

Cook covered with vented clear plastic wrap, on high for 6-7 minutes or till heated through, giving the dish a half turn once.
Sprinkle with cheese. Cook covered on high for 1 minute more or until cheese is melted. Let stand for 10 minutes.

Makes 6 servings.