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, .
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