Zesty Mexican Lasagne - cooking recipe

Ingredients

8 corn tortillas, cut in half, making 2 half moons
1 1/2 lb. lean ground chuck (have butcher grind stew meat)
1 large onion, chopped
2 jalapeno chiles, chopped
1 garlic clove, minced
2 (1 lb. each) cans tomatoes
1/4 tsp. each: paprika, garlic powder, salt and pepper
2 Tbsp. taco seasoning dry mix
1 (4 1/2 oz.) can chopped ripe olives
1/4 c. salad oil
1/2 lb. Ricotta cheese
1 egg, beaten
1/2 lb. Monterey Jack cheese, thinly sliced
1/2 c. shredded Cheddar cheese

Preparation

Brown the beef, onion, 1 1/2 chiles and garlic in a large skillet until meat is crumbly.
Add the tomatoes, seasonings and olives.
Stir well.
Reduce heat and simmer for 10 minutes.