1 1/2 lbs. lean beef
1 pkg. Lawry's taco seasoning mix
1 tsp. Lawry's Seasoned Salt
1 c. diced tomatoes, fresh or canned
2 (8 oz.) cans tomato sauce
1 (4 oz.) can diced green chilies
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; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chilies; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

In small bowl, combine Ricotta cheese and eggs. In bottom of 13x9x2-inch baking dish. Spread 1/2 of meat mixture. Top with 1/2 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 degree oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares. Makes 8 servings.