1 lb. ground beef
1/2 c. diced onion
1/4 c. chopped celery
1 sm. can stewed tomatoes
1 (16 oz.) can enchilada sauce
1 carton Ricotta cheese
1 egg
Monterey Jack cheese

Saute ground beef with onion, celery, tomatoes, enchilada sauce, Ricotta cheese, egg and Monterey Jack cheese. Cook until thoroughly mixed. Use canned or refrigerated package of corn tortillas. Lay in bottom of casserole pan, cover with half the sauce or may use less and make more layers. Cover meat mixture with cheese mixture (use half) and shredded Jack cheese. Cover with another layer of corn shells, sauce and top off with remaining cheese. Bake at 350 degrees for 45 minutes.