1 1/2 lbs. lean ground beef
1 tsp. Lawry's seasoned salt
1 pkg. taco seasoning mix
1 c. diced tomatoes, fresh or canned
2 cans (8 oz. each) tomato sauce
1 can diced green chilies (4 oz.)
8 oz. ricotta cheese
2 eggs, beaten
9 corn tortillas
2 1/2 c. (10 oz.) grated Monterey Jack cheese

In large skillet brown ground beef until crumbly, drain fat. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies; blend well. Bring to a boil, reduce heat and simmer, uncovered for 10 minutes.

In small bowl, combine ricotta cheese and eggs. In bottom of 13 x 9 x 2 inch baking dish, spread 1/2 meat mixture. Top with 1/2 of tortillas; spread 1/2 ricotta cheese and egg mixture over tortillas and top with 1/2 grated Jack cheese. Repeat once more, ending with grated cheese. Bake, uncovered, in 350 degree oven for 20 to 30 minutes. Let stand 10 minutes before cutting into squares. Yield: 8 servings. May be frozen and defrosted before baking.