Mexican Lasagna

• 1-1/2 lb. lean ground beef
• 1 pkg. (1-1/4 oz.) Lawry's Taco Seasoning Mix
• 1 tsp. Lawry's seasoned salt
• 1 cup diced tomatoes, fresh
• canned
• 2 cans (8 oz. each) tomato sauce
• 1 can (4 oz.) diced green chiles
• 1 cup ricotta cheese
• 2 eggs, beaten
• 10 corn tortillas
• 2-1/2 cup (10 oz. each) grated Monterey Jack cheese

1. In large skillet, brown beef, stirring till cooked through and drain.
2. Add seasoning mix, seasoned salt, tomatoes,tomato sauce and chiles; blend well.
3. Bring to a boil.
4. Reduce heat; simmer uncovered for 10 minutes.
5. In small bowl, combine ricotta cheese and eggs.
6. In bottom of 13x9x2-inch baking dish spread 1/2 of meat mixture.
7. Top with 1/2 of tortillas, spread 1/2 of ricotta chhese mixture over tortillas and top with 1/2 of grated Montery Jack Cheese.
8. Repeat layers, ending with grated cheese.
9. Bake uncovered in 350F oven for 20 to 30 minutes or until hot and bubbly.
10. Let stand 10 minutes before cutting into squares.

lean ground beef, mix, salt, tomatoes, tomato sauce, green chiles, ricotta cheese, eggs, corn tortillas, grated monterey

Taken from www.foodgeeks.com/recipes/108 (may not work)