Mexican Lasagne - cooking recipe

Ingredients

8 corn tortillas (enchilada size)
1 1/2 lb. ground beef
1 chopped onion
1 jalapeno pepper, minced
1 garlic clove, crushed
1/4 tsp. paprika
garlic powder
dash of salt
pepper
2 Tbsp. taco seasoning
1/2 c. chopped black olives
1 lb. canned crushed tomatoes
1 large container Ricotta cheese
1 egg, beaten
1/2 c. Monterey Jack cheese
1/2 c. Cheddar cheese

Preparation

Brown beef and onion.
Add spices, tomatoes and olives.
Halve corn tortillas and microwave 1 minute.
Mix egg and Ricotta cheese.
In a 13 x 9 x 2-inch pan, layer meat, Ricotta cheese, Monterey Jack cheese and tortillas.
Top with Cheddar cheese. Bake at 350\u00b0 for 1/2 hour.