Mexican Lasagna

We have arrived! These past few weeks we moved from Colorado to southern California so I apologize for the delay in posting. Now that we're settled I have lots of yummy recipes that have accumulated and I'm ready to share. To celebrate our new north of the border home I'll share this yummy Mexican Lasagna recipe with you. This is a family favorite from a 1996 'Keeping Pace' newsletter. My husband really enjoyed the meal and he joked how his wife is a Pace Picante fan. It's true and Pace is really the secret ingredient to this recipe so don't substitute.

Mexican Lasagna

(from Pace Picante 1996 Spring newsletter with alterations by my mom Ruth)

Prep Time: 30 minutes

Cook Time: 20 minutes

1 lb ground beef

1 large green pepper, chopped (about 1 cup)

1 medium spanish onion 

2 c traditional spaghetti sauce

1 1/2 c Pace Picante sauce

1 T chili powder

8 flour tortillas (6-inch)

2 c shredded cheddar cheese

2 cans (2 1/2 oz each) sliced olives

2 green onions

Saute yellow onion and bell pepper until starting to brown. Add beef and cook until browned. Drain off fat. Add spagetti sauce, 1 cup picante sauce and chili powder. Heat to a boil. Reduce heat to low and cook 10 minutes.

In 3-quart shallow baking dish spread remaining picante sauce. Arrange 4 tortillas in dish. Top with half the beef mixture, half the cheese and half the olives. Repeat layers. Sprinkle diced green onions over top.

Bake at 350F for 20 minutes or until hot. Let stand 5 minutes. Serves 8.

*We added the yellow onion to the beef mixture for flavor and the sprinkled green onion on top for color.