1 pound ground beef
3 scallions, sliced
1 1/2 TBS chili powder
2 tsp ground cumin
2 cups corn (fresh, frozen, canned)
3-4 cups diced tomatoes (you can use a big can, drained)
1 15 oz can black beans, drained and rinsed
1 15 oz container ricotta or cottage cheese
2 cups shredded Monterey Jack cheese
12 (6-inch) corn tortillas
Preheat to 375.
Brown beef and scallions. Add spices. Add corn, tomatoes, beans. Mix ricotta, eggs and 1 cup cheese in a bowl. Grease dish and layer 6 of the tortillas on the bottom and up the sides. Spread 2/3 of the meat mixture on the tortillas followed by all of the ricotta mixture. Cover with the remaining tortillas and top with the rest of the meat. Bake for 35 minutes. Top with remaining cup of cheese and bake until melted.
Top with sour cream.