Ingredients:

• 12 – Corn tortillas
• 16oz – Tomato sauce
• 1/2 lb – ricotta cheese
• 1/4 cup – grated parmesan cheese
• 1/2 lb – cheddar cheese, sliced thin or grated
• 1 cup – salsa
• 1 – medium onion, chopped
• 3 Cloves – garlic, chopped or minced
• 2 tsp – chilli seasoning
• 2 eggs – slightly beaten
• 4 oz – diced Green chillies
• 6 oz – red kidney beans, drained
• 8 oz – whole kernel corn, drained
• 1 tsp – cumin
• 1/2 tsp – Oregano
• 1 lb – ground Beef

Method:

1. Pre-heat oven to 375 degrees C.
2. Sautee the ground beef, garlic and onion in a large cast or iron skillet or heavy frying pan until the beef is done.
3. Add tomato sauce, salsa, green chillies, chilli powder, cumin, corn and kidney beans.
4. Stir to mix and simmer on low heat for 5 minutes, stirring frequently.
5. In a separate bowl, combine eggs, ricotta cheese and oregano.
6. Arrange 6 tortillas on the bottom of a lightly greased 9-inch x 13-inch deep baking pan.
7. You can overlap the tortillas, if needed.
8. Then add about half of the meat and tomato sauce.
9. Spoon cheese and egg mixture on top of the meat sauce. Add half of the cheddar cheese.
10. Add a second alternating layer of tortillas, the meat sauce-cheese mixture and top with remaining cheddar cheese.
11. Bake at 375 degrees C for 30 minutes, or till cheese becomes bubbly.
12. llow to set for 5 to 10 minutes before serving.
13. Serve extra parmesan or shredded cheddar cheese.

Recipe courtesy of Texmextogo