1 1/2 lbs. ground beef
1 pkg. taco seasoning mix
1 tsp. salt
1 c. diced tomatoes
15 oz. can tomato sauce
1 (4 oz.) can green chilies, diced
1 c. Ricotta cheese
2 eggs, beaten
10 corn tortillas
2 1/2 c. shredded Monterey Jack cheese

In large skillet brown ground beef, drain off fat. Add taco seasoning mix, salt, tomatoes, tomato sauce and chilies. Blend well, bring to boil. Reduce heat and simmer uncovered for 10 minutes. In a small bowl combine Ricotta cheese and eggs.

In bottom of 13 x 9 x 2 inch dish, spread 1/2 of meat mixture. Top with 5 tortillas. Spread 1/2 of Ricotta cheese mixture over tortillas and top with 1/2 of shredded Monterey Jack. Repeat layering, ending with shredded cheese. Bake uncovered in 350 degree oven for 20-30 minutes until hot and bubbly. Let stand 10 minutes before cutting. Tastes good the next day reheated in microwave!