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Mexican Lasagna

• 1.5 pounds lean ground beef
• 1 package (1.25 ounces) Taco Seasoning Mix
• 1 tsp Seasoned Salt
• 1 cup diced tomatoes, fresh or canned
• 2 cans (8 ounces each) tomato sauce
• 1 cup (4 ounces) diced green chiles
• 1 cup ricotta cheese
• 2 eggs, beaten
• 10 corn tortillas
• 2.5 cups (10 ounces) grated Monterey Jack cheese

In large skillet, brown ground beef, stirring until cooked through; drain fat. Add Taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chilies; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, conbine ricotta cheese and eggs. In bottom of 13x9x2-inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350° oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.