Nancy's Mexican Lasagna

• 1 12 lbs ground chuck
• 24 ounces salsa
• 10 flour tortillas
• 8 ounces ricotta cheese
• 2 eggs
• 10 ounces grated monterey jack cheese

1. Cook and drain meat; add salsa and simmer 10 minutes.
2. Beat eggs and stir in ricotta cheese.
3. Layer in 13 inch baking dish as follows: 1/2 the tortillas, 1/2 the ricotta mix, 1/2 the grated cheese, 1/2 the meat.
4. Repeat layers.
5. Bake at 350 degrees for 20 to 30 minutes.

ground chuck, salsa, flour tortillas, ricotta cheese, eggs, cheese

Taken from www.food.com/recipe/nancys-mexican-lasagna-127274 (may not work)