50+ Friends Club Cookbook -- Pasta and Rice -- Lawry's Mexican Lasagna

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Lawry's Mexican Lasagna

From the Kitchen of: Pepper
Source: Unknown

1-1/2	pounds	lean ground beef
1	(1 ounce) pack	taco seasoning mix
1/2	teaspoon	seasoned salt, or more to taste
1	cup	diced tomatoes, fresh or canned
16	ounces	tomato sauce
4	ounces	green chilies, diced
1	cup	ricotta cheese
2		eggs, beaten
10		corn tortillas
2-1/2	cups	shredded jack cheese (10-ounces total)

Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes. Drain well to remove most of the fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles. Mix well and bring to boil. Reduce heat and simmer, uncovered, 10 minutes.
Combine ricotta cheese and eggs in small bowl.
Spread 1/2 meat mixture in 13x9-inch baking dish. Place 5 tortillas over meat mixture. Spread 1/2 ricotta cheese mixture over tortillas and sprinkle with 1/2 Jack cheese. Repeat layers.
Bake uncovered at 350 degrees until cheese is melted and lightly browned, 20 to 30 minutes. Let stand 10 minutes before cutting into squares for serving. (6 to 8 servings)