1 lb. ground beef
15 ounce can diced tomatoes
1 4 ounce can diced chiles
2 tsp. chili powder
1 ? tsp. ground cumin
1 tsp. minced garlic
salt and pepper to taste
2 eggs
2 cups ricotta cheese
14 corn tortillas cut into quarters
1 ? cups corn
8 ounces Monterey Jack cheese, shredded
Heat oven to 350 F.
In a large skillet cook meat over medium heat until done and drain off fat. Add tomatoes, chiles, chili powder, cumin, garlic, salt& pepper: set aside.
In a small bowl combine the eggs and ricotta. Mix thoroughly. Set aside.
In a 9 by 13 greased baking dish place 6 quartered tortillas. Layer all of the corn, half the meat, half the cheese and 16 tortilla pieces. Then layer all the ricotta, the remaining meat, the remaining tortillas and the remaining cheese. Bake 30 minutes uncovered.