Mexican Lasagna

From the Groesbeck Family
Contributed by Rosie Groesbeck

Ingredients:

1 ½ lbs ground beef
1 package taco seasoning
1 cup diced tomatoes
two 8 oz can tomato sauce
one 4 oz can diced green chilies
8 oz ricotta cheese
2 eggs
9 flour tortillas
2 ½ cup Shredded Monterey Jack cheese.

Directions:

-Brown in a skillet 1 ½ lbs ground beef. Cook 1 package taco seasoning, 1 cup diced tomatoes, two 8 oz can tomato sauce, one 4 oz can diced green chilies until boiling.
-Then reduce heat, cover and simmer for 10 minutes.
-Add to meat.
-Combine 8 oz ricotta cheese and 2 beaten eggs in a small bowl.
-You also need 9 flour tortillas, torn into large pieces and 2 ½ cup Shredded Monterey Jack cheese.
-In a 9”x13” pan, spread ½ meat mixture.
-Top with ½ tortillas.
-Spread ½ ricotta cheese mixture over tortillas and top with ½ shredded cheese.
-Repeat once more.
-Bake uncovered for 20-30 minutes at 350 degrees.
-Let stand 10 minutes before cutting.