1 1/2 lb. lean ground beef
1 med. onion, chopped
1 clove garlic, peeled and crushed
1 (16 oz.) can whole tomatoes
1 lg. jar Picante sauce, med.
1 can chopped ripe olives
1 tsp. salt
1 tsp. black pepper
1 lb. Ricotta cheese
1 egg, slightly beaten
1/2 lb. Monterey Jack cheese, thinly sliced
8 corn or wheat tortillas, cut in 1/2 to make 16
2-3 c. shredded cheddar cheese
Shredded lettuce

In large skillet brown meat, onion, and garlic. Stir in tomatoes, Picante sauce, olives, salt, and pepper. Cook 20 minutes on medium heat, stirring occasionally. Meanwhile in bowl stir Ricotta cheese and egg to mix. Spread 1/3 of meat mixture on bottom of lightly greased 9 x 13 inch casserole. Top with half of Monterey Jack cheese, 1/2 of Ricotta mixture and 1/2 of tortillas. Repeat layers, ending with final 1/3 of meat sauce on top. Sprinkle with grated cheddar. Bake at 350 degrees for 20-30 minutes. Serve wedges of casserole on beds of lettuce; makes 6 servings.