Mexican Lasagna

Directions

1. 1
   Brown the ground beef until crumbly; drain fat.
2. 2
   Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies; blend well.
3. 3
   Bring to a boil, reduce heat and simmer 10 minutes, uncovered.
4. 4
   Using a small bowl, combine Ricotta cheese and eggs. Spread bottom of a 13 x 9-inch baking dish with 1/2 of meat mixture.
5. 5
   Top with 1/2 of tortillas; spread with 1/2 Ricotta cheese and egg mixture over tortillas.
6. 6
   Top with Monterey Jack cheese. Repeat, ending with grated cheese.
7. 7
   Bake, uncovered, for 20 to 30 minutes in a 350° oven.
8. 8
   Before cutting into squares, let stand for 10 minutes longer.
9. 9
   May be made early and refrigerated; add 10 to 15 minutes to baking time.
10. 10
    This may also be frozen; defrost before baking.
11. 11
    Serves 8.