Carol's Mexican Lasagne

1-1/2 lbs ground beef
1 small onion, chopped
2 cloves garlic, minced
2 large cans stewed tomatoes
2 tbsp green chili salsa
1 small can chopped black olives
freshly ground pepper to taste
8 oz. Ricotta cheese
1 egg
1 small can green chilies, chopped
8 oz. Monterey Jack cheese
1/4 cup oil
8 corn tortillas
1/2 cup shredded Cheddar cheese

1. Brown meat with onion and garlic. Mix tomatoes, salsa, and olives into meat mixture and simmer for 20 minutes. Add pepper to taste. Set aside.

2. Mix Ricotta cheese, egg, and green chilies and set aside.

3. Slice Jack cheese, or use shredded.

4. Heat 1/4 cup oil in frying pan. Dip 8 corn tortillas in oil to soften, one at a time. Cut each tortilla in half.

5. To assemble lasagne, layer ingredients in a 13x9x2 pan: 1/3 meat sauce, 1/2 Ricotta mixture, 1/2 cheese, 1/2 the tortillas (do not overlap). Repeat a second time, then pour remaining 1/3 of meat sauce on top. Shred 1/2 cup shredded cheddar cheese and sprinkle on top of casserole.

6. Bake at 350F for 30-45 minutes or until hot and bubbly.