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Mexican Lasagna

1 1/2 lb. ground meat
1 tsp. seasoned salt
1 pkg. taco seasoning
1 cup diced canned tomatoes
2 cans tomato sauce (8oz each)
1 can (4 oz) chopped green chilies
8 oz. ricotta cheese
2 eggs
9 corn tortillas (12 inch size)
10 oz. Monterey jack cheese


Brown beef in Dutch oven. Drain fat by tilting oven and using a spoon. Add seasoned salt, taco mix, tomatoes, sauce and chilies. Simmer uncovered 10 minutes. Combine ricotta cheese and eggs. Remove half of the beef and set aside. Top remaining meat with half of tortilla shells. Spread half of ricotta over tortillas. Top with half of the Monterey cheese. Repeat the layers once more. Put 4-5 coals on bottom and 18-20 coals on top. Bake 20-30 minutes. Let stand 10 minutes before cutting.


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