Taco Lasagna

* 1 lb. ground beef
* 1 pk. taco seasoning
* 1 can (4 oz.) diced green chilies
* 1 c. frozen chopped onions
* 1 container (16 oz.) ricotta cheese
* 2 eggs, lightly beaten
* 1/4 c. chopped fresh cilantro
* 1 Tbl. Mexican seasoning
* 1 can (28 oz.) crushed tomatoes
* 1 jar (16 oz.) chunky salsa
* 1 box (16 oz.) lasagna noodles, cooked
* 3 c. shredded Mexican cheese blend

In med. skillet, over med-high heat, brown ground beef (drain if necessary). Add 3/4 c. water, taco seasoning, green chilies, & onions. Bring to a boil. Reduce heat & simmer 5 min. In med. bowl, stir together ricotta, eggs, cilantro & seasoning. In another bowl, stir together tomatoes & salsa. Heat oven to 400. Spread 1/4 of sauce on bottom of a deep 9 x 13" pan. Add layers of noodles. Top with 1/2 ricotta mix, 1/2 beef, 1 c. cheese, 1/4 sauce & another layer of noodles. Repeat layers. Top final layer with just noodles, sauce & cheese. Cover with foil & bake 45 minutes. Remove foil & bake additional 15 minutes. Remove from oven & let rest 10 minutes before serving.