Mexican tortilla special

Yield: 8 Servings

Measure 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 \N Eggs
¾ teaspoon Dried oregano leaves
12 \N Corn tortillas
1 pack (8-oz) sliced mozzarella cheese
1 \N Green onion; sliced

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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