1 pound ground beef
1 1/2 cups corn, thawed if frozen, drained if canned
1 15 oz can tomato sauce
2 cups salsa
1 tablespoon chili powder
1/2 tablespoon cumin
16 oz ricotta
2 eggs, beaten
1/4 cup parmesan
1 teaspoon oregano
1/2 teaspoon garlic salt
12 corn tortillas
1 cup shredded cheddar
Brown ground beef. Drain, if necessary. I use 93% lean so this usually isn’t needed.
Add corn, tomato sauce, salsa, chili powder, & cumin. Simmer 5 minutes.
Lightly spray 9×13 pan with cooking spray. Arrange 6 tortillas on bottom & sides of pan, overlapping where necessary.
Spoon half of of meat mixture over top.
Combine eggs, ricotta, parmesan, oregano, & garlic salt. Spread over meat mixture. Dropping spoonfuls of the cheese around the pan & then spreading is easier than dumping it all in the middle & spreading.
Arrange remaining 6 tortillas over cheese.
Spoon remaining meat mixture over top. Bake at 375 for 30 minutes.
Top with cheddar cheese & return to oven until cheese is melted.