For 6 people:

2 tbsp lard or olive oil
1 1/4 minced pork or beef or veal (my favourite for this chorizo)
3 garlic cloves - crushed
2 tsp oregano (more if fresh - the fresh one contains less carbs)
1 tsp ground cinnamon
6/7 cloves
3 tsp ground pepper
2 tbsp dry white wine
1 tsp splenda
Tortillas: I use 1/4 aubergine last time I made it so as to stay within my carb allowance. You may use your allowed tortillas.
Olive oil, for frying.
1 cup grated Monterey Jack
1 cup heavy cream

Heat oil and add minced meat with garlic. Stir over moderate heat until brown, add oregano, cinnamon, cloves and pepper. Cook abt 4 mins stirring, add wine, splenda and salt (I put very little). Stir another 4 mins. Remove from stove.

Serve with your favorite hot tomato salsa!!!

Cut tortillas or whatever you use as substitute into strips (abt 1 inch). Pour frying oil to a depth of 1 inch in frying pan and fry the tortilla strips until crisp and golden (do it in batches).

Put half meat mixture in baking dish. Put half tortilla strips and grated cheese + half of heavy cream. Repeat in same order.

Bake 20/25 mins until bubbly .