Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes or until beef is thoroughly cooked and onion is tender, stirring frequently to break up meat. Stir in beans, tomatoes, chilies, cumin, salt and pepper. Cook until thoroughly heated.

In medium bowl, mix ricotta cheese, Monterey Jack cheese and egg. Layer 6 of the tortillas in baking dish, overlapping to fit. Top evenly with meat mixture. Place remaining 6 tortillas over meat. Spread cheese mixture evenly over tortillas.

Bake 30 minutes or until edges are bubbly and cheese mixture is set. Cut in rectangles to serve.

Serving Suggestions: Top baked casserole with diagonal rows of shredded Cheddar cheese, chopped tomatoes, sliced green onions, sliced ripe olives, avocado, and shredded lettuce.

Or, just top each serving with shredded Cheddar cheese, a dollop of sour cream and taco sauce.