| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Copycats, Beef | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | ts | Seasoned salt |
| 1 | pk | (1 1/4 oz) taco seasoning mix |
| 1 | c | Diced tomatoes; fresh or canned |
| 2 | cn | Tomato sauce (8 ounces each) |
| 1 | cn | (4 oz) diced green chilies |
| 8 | oz | Ricotta cheese |
| 2 | Eggs | |
| 9 | Corn tortillas | |
| 10 | oz | Jack cheese; shredded |
INSTRUCTIONS
Brown ground beef in large skillet until crumbly. Drain fat. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chiles. Blend well. Bring to boil. Reduce heat and simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13x9-inch baking dish, spread half of meat mixture. Top with half of tortillas. Spread half of ricotta cheese mixture over tortillas and top with half of 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. Makes 8 servings. Typed by Lynn Thomas. Lynn's notes: Made this 3-3-97. Omitted seasoned salt, one can tomato sauce and the chilies. Used ready cut Italian seasoned tomatoes and 1 cup chunky picante sauce. Great recipe-- tastes just like the dish Lawry's made. Recipe by: Lawry's California Center Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 22, 1997
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