Mexican Lasagne

• 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

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

ground beef, salt, tomatoes, tomato sauce, green chiles, ricotta cheese, eggs, corn tortillas, cheese, lean ground beef, beans, oregano, ground cumin, shells, water, picante sauce, sour cream, green onion, olives, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366844 (may not work)