1 1/2 lbs. lean ground beef
1 pkg.taco seasoning mix
1 tsp. Lawry's seasoned salt
1 c. diced tomatoes, fresh or canned
1 (15-oz.) can tomato sauce
1 (4-oz.) can diced green chilies
1 c. ricotta cheese
2 eggs, beaten
1 t. dried cilantro
10 corn tortillas
2 1/2 c. grated Monterrey Jack cheese
In large skillet, brown ground beef, stirring until cooked through, drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce, and chilies and blend well. Bring to a boil. Reduce heat, then simmer, uncovered, for 10 minutes.
In a small bowl, combine ricotta cheese, eggs, and cilantro.
Now you can assemble your lasagna!
In bottom of a 13 x 9 x 2 in. baking dish, spread 1/2 cup of the meat mixture. Top with 1/2 tortillas (I cut mine in half to make it fit the dish easier); spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of the grated Monterrey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.
And what's the perfect companion to... well, just about any entree? Asparagus. I saw this while I was at the store yesterday and it was just calling to me. I just sauteed it up with some butter, coarse salt, and True Lemon (crystallized lemon juice), then right before taking it off the heat, I added a little bit of chopped parsley. Even Isaac devoured it.