What’s cooking with Tina!

Ingredients

• 1 1/2 pounds lean ground beef
• 1 ounce package taco seasoning mix
• 1/2 teaspoon seasoned salt — or more to taste
• 1 cup diced tomatoes — fresh or canned
• 16 ounces tomato sauce
• 4 ounces diced green chiles
• 1 cup ricotta cheese
• 2 eggs — beaten
• 10 corn tortillas
• 2 1/2 cups shredded jack cheese OR 10-ounces total

Directions

1. Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes.
2. Drain off fat.
3. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles.
4. Mix well and bring to boil.
5. Reduce heat and simmer, uncovered, 10 minutes.
6. Combine ricotta cheese and eggs in small bowl.
7. Spread 1/2 meat mixture in 13×9-inch baking dish.
8. Place 5 tortillas over meat mixture.
9. Spread 1/2 ricotta cheese mixture over tortillas and sprinkle with 1/2 Jack cheese.
10. Repeat layers.
11. Bake uncovered at 350 degrees until cheese is melted and lightly browned, 20 to 30 minutes.
12. Let stand 10 minutes before cutting into squares for serving. (6 to 8 servings)

INGREDIENTS:

• 6 eggs
• 2 cups dark corn syrup
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups pecan pieces
• 2 unbaked (9-inch) pie shells

TO PREPARE:

Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.