Mexican tortilla special
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| 1 | can | (12-oz) corn and green peppers drained |
| 1 | can | (8-oz) tomato sauce |
| 1 | carton | (12-oz) Ricotta cheese |
| 2 | Eggs | |
| ¾ | teaspoon | Dried oregano leaves |
| 12 | Corn tortillas | |
| 1 | pack | (8-oz) sliced mozzarella cheese |
| 1 | Green onion; sliced | |
Directions
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 ⅔ 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, .