Mexican Lasagna

Categories:
Mexican

1.5 lb ground beef
28 oz canned diced tomatoes
3 teaspoon VE Taco Seasoning
2 tablespoon VE Sundried Tomato Dip Mix
1 can black beans
1 single egg
10 single flour tortilla
1 cup mozzarella cheese
1 tablespoon VE Chili Seasoning
2 teaspoon VE Herb & Garlic Dip Mix
2 cup ricotta cheese

Brown beef, drain . Add Taco seasoning, Chili powder, Herb & Garlic, optional beans and tomatoes. Heat thoroughly. Cover bottom of a 13x9" baking dish with tortillas. Pour beef mixture over. Place another layer of tortillas over meat and set aside. Combine the cheeses, egg and Sundried Tomato dip. Mix well and pour over tortillas and meat mixture. Layer till you have your desired effect. Bake at 350 for 30 minutes. In the meantime mix up fresh Salsa with the flavor you prefer. Once cooked remove from the oven, sprinkle rows of cheese, shredded lettuce, green onion and olives on top of casserole. Yields 6-8 servings Fantastic for that quick dinner for the kids. Can be made in advance and frozen.