Mexican Lasagna

I don't have much to say except this is another one of our standbys. It tastes AMAZING the next day, not that it's bad the first night, but after it's cooled in the fridge the layers settle in well and it reheats great. Leftovers will take care of lunch for the next 2-3 days! So here's the recipe, I got the original from Allrecipes and tweaked it to my liking.



Mexican Lasagna

Ingredients:
1 lb lean ground beef
1/2 onion chopped
1 green pepper chopped
1 teaspoon minced garlic
1 (4 oz) can diced green chili peppers
1 (2 oz) can sliced black olives
1 (10 oz) can diced tomatoes with green chile peppers
1 (8 oz) jar medium taco sauce
1 (16 oz) can refried beans
6-8 flour tortillas
1 cup shredded colby jack or mexican blend of cheese
(optional addition is a can of black beans and/or corn, but you'll definitely need a large skillet for all that filling!)

Preheat oven to 350 degrees F (175 degrees C).
1. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion, green pepper and garlic, and saute for 5 more minutes. Drain any excess fat.
2. Mix in the olives, green chile peppers, tomatoes with green chile peppers, and taco sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by a layer of refried beans then more meat mixture and cheese. Repeat tortilla, beans, meat, cheese pattern until all the meat mixture is used up, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.