Tex-Mex Lasagna - cooking recipe

Ingredients

1 lb. lean ground beef
3 scallions, sliced
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
2 c. frozen corn, thawed
1 can (28 oz.) tomatoes, drained and chopped
1 can (15 to 16 oz.) black beans, drained and rinsed
1 container (15 to 16 oz.) part-skim Ricotta cheese
2 eggs
2 c. (8 oz.) shredded Monterey jack cheese
12 (6-inch) corn tortillas
sliced scallions (optional garnish)

Preparation

Preheat oven to 375\u00b0.
Grease a 3-quart casserole.
In large skillet over high heat, brown beef with scallions for 5 minutes. Discard drippings.
Add chili powder and cumin; cook for 1 minute, stirring.
Remove from heat; stir in corn, tomatoes and beans.
In a bowl, mix Ricotta, eggs and 1 cup of the Monterey Jack.
Line bottom and sides of prepared casserole with 8 of the tortillas; top with 2/3 of the beef mixture.
Cover with Ricotta mixture, remaining tortillas, then remaining beef mixture.
Place in oven. Relax for 35 minutes.
Sprinkle casserole with remaining Monterey Jack; bake for 5 minutes.
Garnish with scallions.