1 ½ lbs. lean ground beef
1 package (1.25 oz.) Lawry’s Taco Seasoning Mix
2 cans Rotel (I use mild)
2 eggs, beaten
10 corn tortillas
2 ½ cups grated Cheddar Jack cheese
In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix and Rotel; blend well. Bring to a boil. Reduce heat, simmer, uncovered, about 10 minutes. In small bowl, beat the eggs (combine with 1 cup ricotta cheese if desired). In bottom of 13x9x2 inch baking dish, spread ½ of the meat mixture. Top with ½ of tortillas; spread the egg (or egg/ricotta cheese mixture) over tortillas and top with ½ of grated Cheddar Jack cheese. Repeat layering. Bake uncovered, in 350º oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.
(The original recipe calls for also 1 tsp. Lawry’s Seasoned Salt and the following in place of the Rotel – 1 cup diced tomatoes, fresh or canned; 1 can (15 oz.) tomato sauce; 1 can (4 oz.) diced green chilis. It also calls for the 1 cup of ricotta cheese – to be mixed with the egg as mentioned above. We changed it to meet our own taste.)