Tijuana Tortilla Stacks

1 1/2 pounds ground beef
1 (1 1/2 ounce) envelope powdered spaghetti sauce mix
1 teaspoon salt
1 (1 pound) can tomatoes, cut up
1 (8 ounce) can tomato sauce
1/2 cup water
1 (4 ounce) can green chiles, diced
1 pound ricotta cheese
2 eggs, lightly beaten
8 corn tortillas
1 pound Monterey jack cheese, grated

Preheat oven to 350 degrees F.

Brown beef in a heavy skillet. Add spaghetti sauce mix, salt, tomatoes, tomato sauce, water and green chiles. Blend thoroughly and simmer for 10 minutes.

In a bowl, combine ricotta cheese with the eggs. In a flat 12 x 8-inch baking dish, place about 1 cup of the meat mixture. Place 2 tortillas over the meat, side by side, and spoon some of the ricotta mixture on top of each. Then layer more meat and sprinkle with grated cheese. Repeat until each of the 2 stacks has 4 tortillas, ending with grated cheese. Bake for 30 minutes.

Let stand for about 5 minutes before cutting into pie-shaped wedges.