Tortilla casserole #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 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 |
Directions
From: beck4@... (Eileen & Bob Holze) Date: Mon, 1 Jul 1996 22:21:03 GMT Recipe By: Jo Anne Merrill
* 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 ½ 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 ⅓ cup of meat sauce mixture, ⅓ 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.
MC-Recipe Digest V1 #136
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .