Mexican Lasagna
From:Campbell's Kitchen
Prep: 30 minutes
Bake: 20 minutes
Stand: 5 minutes
Serves:8
Ingredients:
1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce OR Prego® Tomato Basil & Garlic Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tablespoon chili powder
8 flour tortillas (6-inch)
16 ounces shredded Cheddar cheese (about 2 cups)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained
Directions:
Heat the oven to 350°F. Cook the beef and pepper in a 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off any fat.
Add the Italian sauce, 1 cup picante sauce and chili powder. Heat to a boil. Reduce the heat to low and cook for 10 minutes.
Spread the remaining picante sauce in 3-quart shallow baking dish. Arrange 4 tortillas in the dish. Top with half of the beef mixture, half of the cheese and half of the olives. Repeat the layers.
Bake for 20 minutes or until it's hot and bubbling. Let stand for 5 minutes.
Tip: Substitute 1 pound skinless, boneless chicken breast halves, cut into cubes, for the ground beef.
Nutrition Information
using Prego Traditional Pasta Sauce Calories 380, Total Fat 20g, Saturated Fat 9g, Cholesterol 63mg, Sodium 1125mg, Total Carbohydrate 28g, Dietary Fiber 5g, Protein 21g, Vitamin A 21%DV, Vitamin C 17%DV, Calcium 28%DV, Iron 18%DV