Source of Recipe
List of Ingredients
1 ½ pounds lean ground beef
1 package taco seasoning mix
1 teaspoon seasoned salt
1 cup diced tomatoes, fresh or canned (I use rotel tomatoes)
2 cans (8 oz. Each) tomato sauce
1 can (4 oz.) diced green chiles
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas or flour
2 ½ cups (10 oz.) grated Monterey jack cheese
In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning seasoned salt, tomatoes, tomato sauce and chiles; 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 ½ of meat mixture. Top with ½ of tortillas; spread ½ of ricotta cheese mixture over tortillas and top with ½ of grated Monterey jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.
You may assemble the lasagna early in the day and refrigerate it, covered, until ready to bake. Add 10 to 15 minutes to baking time. Mexican lasagna also freezes well; defrost completely before baking.