Mexican Lasagna - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 tsp. seasoned salt
1 pkg. taco seasoning mix
1 c. diced tomatoes (fresh or canned)
2 (8 oz.) cans tomato sauce
1 (4 oz.) can diced green chilies
8 oz. Ricotta cheese
2 eggs, beaten
9 corn tortillas
2 1/2 c. Monterey Jack cheese, grated

Preparation

Brown the ground beef until crumbly; drain fat.
Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies; blend well.
Bring to a boil, reduce heat and simmer 10 minutes, uncovered.
Using a small bowl, combine Ricotta cheese and eggs. Spread bottom of a 13 x 9-inch baking dish with 1/2 of meat mixture.
Top with 1/2 of tortillas; spread with 1/2 Ricotta cheese and egg mixture over tortillas.
Top with Monterey Jack cheese. Repeat, ending with grated cheese.
Bake, uncovered, for 20 to 30 minutes in a 350\u00b0 oven.
Before cutting into squares, let stand for 10 minutes longer.
May be made early and refrigerated; add 10 to 15 minutes to baking time.
This may also be frozen; defrost before baking.
Serves 8.