1 1/2 lb. beef
1/2 c. chopped scallions
2 (8 oz.) cans tomato sauce
1 (14 1/2 oz.) can stewed tomatoes (chopped)
2 eggs (slightly beaten)
9 oz. Monterey Jack cheese (grated)
2 or 3 oz. Swiss and mozzarella cheese
1 1/4 oz. pkg. taco seasoning
10 or 12 corn tortillas
8 oz. ricotta cheese
1 (4 oz.) can chopped green chiles
1/4 c. sliced olives

In skillet, cook hamburger and onion until meat is brown. Stir in tomato sauce, tomatoes, chiles, olives and seasoning. Simmer for 15 minutes. Cut tortillas in quarters. In small bowl, combine ricotta cheese and egg. Spread 1/2 meat in bottom of 9 x 13 pan (or 2 quart casserole). Top with 1/2 tortillas, 1/2 ricotta, 1/2 Monterey Jack and Swiss. Repeat layers. Bake uncovered at 350 degrees for 30 minutes.