The restaurants at Lawry’s California Center were surrounded by exquisite gardens and bubbling fountains. The Fiesta Dinner Mexican restaurant, which served this dish, was one of my favorites.
Serves 12
1½ lbs. lean ground beef
1 oz. taco seasoning
½ tsp. seasoned salt
1 cup diced tomatoes
16 oz. tomato sauce
4 oz. diced green chiles
1 cup ricotta cheese
2 large eggs, beaten
10 corn tortillas
2½ cups shredded Monterey Jack cheese
1. Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
2. In a skillet over medium heat, cook the beef until browned, about 8 minutes. Drain off the fat. Add the taco seasoning, seasoned salt, tomatoes, tomato sauce, and green chiles. Mix well and simmer, uncovered, for 10 minutes.
3. In a small bowl, combine the ricotta cheese and eggs. Set aside.
4. Spread half of the meat mixture on the bottom of the baking dish, arrange 5 of the tortillas on top, and spread half of the ricotta mixture on top of the tortillas. Sprinkle with half of the Monterey Jack cheese, then repeat the layers with the remaining ingredients.
5. Bake, uncovered, until the cheese is melted and lightly browned, 20 to 30 minutes. Let stand for 10 minutes before serving.