Tijuana Tortilla Stacks
Tijuana Tortilla Stacks
1 1/2 lb ground beef
1 (1 1/2 oz) envelope powdered spaghetti sauce mix
1 tsp salt
1 (1 lb) can tomatoes, cut up
1 (8 oz) can tomato sauce
1/2 cup water
1 (4 oz) can green chiles, diced
1 lb ricotta cheese
2 eggs, lightly beaten
8 corn tortillas
1 lb Monterey jack cheese, grated
Preheat oven to 350 deg F
Brown beef in a heavy skillet
Add spaghetti sauce mix, salt, tomatoes, tomato sauce, water & green chiles
Blend thoroughly & simmer for 10 min
In a bowl, combine ricotta cheese with the eggs
In a flat 12 x 8-inch baking dish, place about 1 cup of the meat mixture
Place 2 tortillas over the meat, side by side, & spoon some of the ricotta mixture on top of each
Then layer more meat & sprinkle with grated cheese
Repeat until each of the 2 stacks has 4 tortillas, ending with grated cheese
Bake for 30 min
Let st& for about 5 min before cutting into pie-shaped wedges
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