| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Meat | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | tb | Chili powder |
| 1 | ts | Cumin |
| 1/2 | ts | Salt |
| 1 | cn | (12-oz) corn and green peppers drained |
| 1 | cn | (8-oz) tomato sauce |
| 1 | ct | (12-oz) Ricotta cheese |
| 2 | Eggs | |
| 3/4 | ts | Dried oregano leaves |
| 12 | Corn tortillas | |
| 1 | pk | (8-oz) sliced mozzarella cheese |
| 1 | Green onion; sliced |
INSTRUCTIONS
Preheat oven to 375 degrees. Brown beef until browned. Stir in chili powder, cumin and salt and cook for 1 minute. Stir in corn and tomato sauce. Mix ricotta, eggs, and oregano and set aside. Arrange 9 tortillas on bottom and sides of a greased, shallow 12-inch round or 13x8-inch baking dish. Spoon 2/3 beef mixture into dish. Top with ricotta mixture, remaining tortillas, then cheese and remainder of beef. Bake for 40 minutes, until hot and cheese melts. Sprinkle with green onion. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”