1 lb. pound lean ground beef
1 c. water
1¼ oz. taco seasoning mix
4 oz. roasted diced green chilies
1 c. frozen chopped onion
16. oz. ricotta cheese
2 eggs, lightly beaten
¼ c. chopped fresh cilantro (plus more for garnish optional)
28 oz. crushed tomatoes
16 oz. chunky medium salsa
¼ c. mild taco sauce
12 taco shells
3 c. Mexican blend shredded cheese


In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat. Add water, taco seasoning, green chilies and onion. Bring to a boil. Reduce heat and simmer for 5 minutes. In medium bowl, stir together ricotta cheese, eggs and cilantro. In second medium bowl, stir together tomatoes, salsa and taco sauce.

Preheat oven to 400°F. In a deep 9 x 13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer of corn taco shells into pan. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce and another tortilla. Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with fresh cilantro.


Serves 4-6