Mexican Lasagna

• 1 1/2 lb. lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 pkg. taco seasoning
• 1 c. Ricotta cheese
• 1 c. shredded Monterey Jack cheese
• 1 c. diced tomatoes (fresh or canned)
• 1 (4 oz.) can green chilies
• 2 eggs
• 1 large bag corn tortilla chips

1. Brown beef in large skillet and drain fat.
2. Add tomatoes, tomato sauce, chilies and taco seasoning.
3. Bring to a boil, then simmer, uncovered, for 10 minutes.
4. In a small bowl, blend Ricotta cheese and eggs.
5. In a baking dish, layer 1/2 beef mixture, then 1/2 chips.
6. Spread 1/2 of Ricotta cheese mixture over chips, then sprinkle with 1/2 Monterey Jack.
7. Continue layering.
8. Bake at 350u0b0 for 20 to 30 minutes or until hot and bubbly.

lean ground beef, tomato sauce, taco seasoning, ricotta cheese, shredded monterey jack cheese, tomatoes, green chilies, eggs, corn tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24842 (may not work)