Wednesday, July 21, 2010

Mexican Lasagna by KaLisi Trentadue

1 lb. ground beef (I used turkey)
1 large green pepper, chopped
2 c. Italian tomato sauce (I used prego)
1 1/2 c. Pace Picante sauce
1 T. chili powder
8 flour tortillas
2 c. shredded cheddar cheese
2 cans (2 1/4 oz. each) sliced olives

1. Heat oven to 350. Cook the beef and pepper in a skillet until meat is well browned.
2. Stir the Italian sauce, 1 c. picante sauce and chili powder in skillet and heat to a boil. Reduce heat and cook for about 10 minutes.
3. Spread the remaining picante sauce in a 9x13 baking dish. Arrange 4 tortillas on the bottom, overlapping. Layer with half the meat mixture, half the cheese and half the olives. Repeat the layers.
4. Bake for 20 minutes or until hot and bubbly.

Serve with sour cream and fresh tomatoes, if desired.

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