1 1/2 lb. hamburg
1 onion, chopped
1 pkg. taco seasoning mix
1 chopped tomato
1 can green chillies
1 (16 oz.) can tomato sauce
2 eggs
16 oz. Ricotta cheese
4 c. shredded Monterey Jack cheese
flour or corn tortillas

Brown hamburg with onion. Drain fat. Add taco seasoning, tomato, chillies and tomato sauce. Bring to boil; reduce heat and simmer 10 minutes. Combine eggs and Ricotta cheese. In a greased 9 x 13 pan, layer the tortillas, 1/2 of hamburg mixture, tortillas, 1/2 of Ricotta mixture and 2 cups Monterey Jack cheese. Repeat.

Bake 20 to 30 minutes at 350°F.