Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round -- or ground sirloin
1 teaspoon lemon pepper
30 ounces spaghetti sauce -- * see note
4 ounces green chiles
4 tablespoons sliced black olives
2 cups ricotta cheese, part skim milk
2 eggs
8 corn tortillas
2 cups Monterey jack cheese -- shredded
* Use the canned sauce of your choice, about a 30 ounce jar.
Use ground round or ground sirloin. If using a fattier meat, drain
very thoroughly. Brown beef in a skillet; drain thoroughly. Add the sauce,
seasoning spice and drained green chiles which have been chopped fine.
Simmer for 10 minutes. Mix ricotta cheese and eggs in small bowl, blending
well. Use 2 pie-plates or similar sized oven proof dishes. Place 1/2 cup
of the sauce in each, spreading to cover bottom of dish.
Place one tortilla in each dish. Spread with 1/8th of the ricotta-egg
mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated
cheese and sprinkle sliced olives over top of each. Continue layering,
ending with meat sauce and jack cheese. You will have 2 stacks of 4
tortillas each. Bake in preheated 350-degree oven for 30 minutes. Let
stand for few minutes, then slice into pie-shaped wedges and serve
immediately.
