Mexican Lasagna

1 ½ lbs. lean ground beef
1 pkg (1.25 oz.) taco seasoning mix
1 tsp Lawry’s Seasoned Salt
1 cup diced tomatoes, fresh or canned
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chiles
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas
2 ½ cups (10 oz.) grated Monterey Jack Cheese

In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13x9x2 inch baking dish, spread ½ of meat mixture. Top with ½ of tortillas; spread ½ of ricotta cheese mixture over tortillas and top with ½ of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350º oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.