Friday, May 20, 2011

Mexican Lasagna

1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Spaghetti Sauce of your choice
1 1/2 cups Salsa
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained

Heat the oven to 350°F. Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish. Arrange 4 tortillas on the bottom of the dish, overlapping if needed. Layer with half the beef mixture, half the cheese and half the olives. Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted. Let stand for 5 minutes.

Alterations I made just to make it a little healthier ~ ~ ~

Whole Wheat Tortillas
Ground Turkey or Chicken

Oh and we used Ragu Sweet Basil Sauce & Newman's Own Organic Salsa & I used a whole taco seasoning pack instead of the chili powder for seasonings.

Oh yeah and we added jalapeno peppers for kick ;)

Posted by: Ashley

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