Mexican Lasagne - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 tsp. Lawry's seasoned salt
1 (1 1/4 oz.) pkg. Lawry's taco seasoning mix
1 c. diced tomatoes (fresh or canned)
2 (8 oz. each) cans tomato sauce
1 (4 oz.) can diced green chiles
8 oz. Ricotta cheese
2 eggs
9 corn tortillas
10 oz. Monterey Jack cheese, grated
1/2 lb. lean ground beef
1 c. refried beans
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 c. water
1 (8 oz.) can picante sauce or taco sauce
1 (8 oz.) carton dairy sour cream
1/4 c. finely chopped green onion
1/4 c. sliced pitted ripe olives
1/2 c. shredded Monterey Jack cheese

Preparation

Combine ground beef, refried beans, oregano and cumin; mix well.
Fill uncooked manicotti shells with meat mixture.
Arrange in a 10 x 6 x 2-inch baking dish.
Combine water and picante sauce or taco sauce; pour over manicotti shells.
Cover with vented plastic wrap.
Micro-cook in a counter-top microwave oven on High for 10 minutes, giving dish a half-turn once.
Using tongs, turn shells over.
Micro-cook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, green onion and olives.
Spoon down center of casserole; top with cheese.
Micro-cook, uncovered, on High 2 to 3 minutes or until cheese melts.
Makes 4 servings.