*See variations at the bottom of post
1 ½ lbs lean ground beef
1 pkg Taco Seasoning -I just do ½ pkg otherwise it can be a little too spicy
1 tsp Lawry’s Seasoned salt
1 cup diced tomatoes, fresh or canned
1 can (15 oz.) tomato sauce
½ of a 4oz can of diced green chiles
–I put the other half in a Ziploc bag and freeze it for later. It works really well.
1 cup ricotta cheese – I use cottage cheese
2 eggs, beaten
10 corn tortillas
2 ½ cups (10 oz.) grated Monterey jack cheese –I just use whatever cheese I have
**Note: the pictures are of a 1/2 batch. It makes just the right amount for my little family of 4. You could make a whole batch in 2 different pans and freeze one for another time.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. (I leave out the chiles because my two little kids don’t like the spice. But before we had kids, the chiles were in and they’re great!) Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
In small bowl, combine ricotta cheese and eggs. (You can leave the eggs out and just do the ricotta/cottage cheese. You’ll just need a little more. I don’t even measure anymore… I just make sure the tortillas are covered sufficiently.)
For a half batch, I used 1lb hamburger, NO taco seasoning, 1/2 tsp Lawry’s, ONE 14.5oz can diced tomatoes with chipotle chiles, 8oz tomato sauce, NO green chiles, NO eggs, cottage cheese, and extra thin corn tortillas. I liked it really well. Very easy having the tomatoes and chiles mixed together. It was the perfect spicy-ness for my family without losing any flavor. I liked the thinner tortillas and it didn’t overwhelm the dish at all like some tortillas have in the past. Very good. Will probably do it this way from now on!