Zesty Mexican Lasagne

• 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

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

corn tortillas, lean ground chuck, onion, jalapeno chiles, garlic, tomatoes, paprika, taco seasoning dry mix, olives, salad oil, ricotta cheese, egg, cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603097 (may not work)