Mexican Lasagna

Mexican Lasagna

1 1/2 pounds ground beef
1 tsp seasoned salt
1 pkg. taco seasoning
1 cup diced tomatoes, diced or canned
2 cans tomato sauce-- 8 oz. each
4 oz can diced green chilies
8 oz ricotta cheese
2 eggs
9 corn tortillas (use more if you want, I do)
10 oz jack cheese, shredded
Brown ground beef in large skillet until crumbly, drain fat. Add
seasoned salt, taco seasoning mix, tomatoes, tomato sauce and
chilies. Blend well. Bring to boil. Reduce heat and simmer,
uncovered, 10 minutes. In a small bowl, combine ricotta cheese and
eggs. In bottom of 13 x 9 inch baking dish, spread half of the meat
mixture. Top with half of the tortillas. Spread half of ricotta
cheese mixture over tortillas and top with half of the jack cheese.
Repeat once more, ending with grated cheese. Bake uncovered, at 350
degrees for 20 to 30 minutes. Let stand 10 minutes before cutting
into squares.
NOTE: I for one like a little more layers to my lasagna, so I play
around with the ingredient amounts to suit my liking. You can also
add chopped olives to the ricotta mixture if you want. I basically
use this recipe as a guide and go from there. I never make it the
same way every time, but it is always wonderful.