1 1/2 lb. lean ground beef
1 (1/25 oz.) pkg. Lawry's taco seasoning mix
1 tsp. Lawry's seasoned salt
1 c. diced tomatoes (fresh or canned)
1 (15 oz.) can tomato sauce
1 (4 oz.) can diced green chiles
1 c. Ricotta cheese
2 eggs, beaten
10 corn tortillas
2 1/2 c. (10 oz.) grated Monterey Jack cheese

In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Top with 1/2 of tortillas; spread 1/2 of Ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese.

Bake, uncovered, in 350°F oven for 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Makes about 8 servings.