Mexican Lasagna
Recipe
Mexican Lasagna
FoFa says:
"From KingwoodKorner before it shuts down. Thought I would post some of the more better looking ones.
TIP: Substitute 1 lb. skinless, boneless chicken halves, cut into cubes, for the ground beef.
"
1 lb. ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Traditional Pasta Sauce
1 1/2 cups Picante Sauce
1 tbsp. chili powder
8 flour tortillas (6")
2 cups shredded Cheddar cheese (8 oz.)
2 cans (2 1/4 oz. each) sliced pitted ripe olives, drained
COOK beef and pepper in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
ADD pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil. Cook over low heat 10 min.
SPREAD remaining picante sauce in 3-qt. shallow baking dish. Arrange 4 tortillas in dish. Top with half the beef mixture, half the cheese and half the olives. Repeat layers.
BAKE at 350°F. for 20 min. or until hot. Let stand 5 min.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=585
