Tortilla casserole

 
                             Tortilla Casserole
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 8    Preparation Time :0:45
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         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
 
 * 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 1/2 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 1/3 cup of meat sauce mixture, 1/3 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.
 
 
 
 
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