Title: Mexican Tortilla Special
Categories: Meat
Yield: 8 Servings

1 lb Ground beef
1 tb Chili powder
1 ts Cumin
1/2 ts Salt
1 cn (12-oz) corn and green
-peppers drained
1 cn (8-oz) tomato sauce
1 ct (12-oz) Ricotta cheese
2 Eggs
3/4 ts Dried oregano leaves
12 Corn tortillas
1 pk (8-oz) sliced mozzarella
-cheese
1 Green onion; sliced

Preheat oven to 375 degrees. Brown beef until browned. Stir in chili
powder, cumin and salt and cook for 1 minute. Stir in corn and tomato
sauce. Mix ricotta, eggs, and oregano and set aside. Arrange 9 tortillas on
bottom and sides of a greased, shallow 12-inch round or 13x8-inch baking
dish. Spoon 2/3 beef mixture into dish. Top with ricotta mixture, remaining
tortillas, then cheese and remainder of beef. Bake for 40 minutes, until
hot and cheese melts. Sprinkle with green onion.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.