Ingredients

• 1 Container (15 Oz.) Part Skim Ricotta Cheese
• 1/3 Cups Parmesan Cheese
• 1 Egg
• 1 Tablespoon Vegetable Oil
• 1 Pound Ground Beef
• 1 small Onion, Chopped
• 1 Packet (1.25 Oz.) Taco Seasoning Mix
• 1/2 Teaspoon Season Salt
• 1 Teaspoon Chili Powder, or To Taste
• 1 Teaspoon Dried Basil, Divided
• 1 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Pepper, plus a Pinch
• 1 Can (8 Oz.) Tomato Sauce
• 1 Can (14.5 Oz.) Diced Tomatoes
• 1/2 Cup Water
• 10-12 Corn Tortillas
• 10 Oz. Monterey Jack Cheese, Grated

Instructions

1. Preheat your oven to 350 degrees (F.)
2. In a medium sized bowl, mix the ricotta, parmesan cheese, 1/2 teaspoon of dried basil, and a pinch of pepper; cover and set aside in the refrigerator.
3. 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.
4. Add the tomato sauce, diced tomatoes, and water. Combine and heat through.
5. Next, in a 13x9 baking dish, begin the layering process. Start by evenly layering half of the meat mixture, 5-6 corn tortillas, half of the ricotta mixture, then half of the cheese. Repeat with the last of the ingredients in this order.
6. Cover with foil and bake for 45-60 minutes or until bubbly, removing the foil the last 10 minutes of baking.

Notes