Mexican Lasagna

Preheat your oven to 350ºF.

In a medium-sized bowl, mix the ricotta, parmesan cheese, egg, 1/2 teaspoon of dried basil, and a pinch of
pepper. Cover and set aside in the refrigerator.

In a large pot or Dutch oven, heat the vegetable oil and add the ground beef, chopped onion, taco
seasoning mix, season salt, chili powder, remaining basil, salt, and remaining pepper. Cook until the ground beef has browned and the onion is soft. Drain if necessary and return to the heat. Add the tomato sauce, diced tomatoes, and water. Combine and heat through.

Next, in a 13×9 baking dish, begin the layering process. Start by evenly layering half of the meat
mixture, 5 corn tortillas, half of the ricotta mixture, then half of the grated cheese. Repeat with the last of the ingredients in this order. Cover with foil and bake for 45-60 minutes or until bubbly, removing the foil the last 10 minutes of baking.

Note: You can assemble the lasagna early in the day or the night before, cover, and store in the refrigerator until ready to bake.

Enjoy!