Mexican Tortilla Lasagna

Tips

• Easy Substitution: Substitute 4 skinless, boneless chicken breasts (about 1 pound), cut into cubes, for the beef.  Cook the chicken and pepper in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring often.  Proceed as shown above.

Step 1

Heat the oven to 350°F.  Season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Step 2

Stir the Italian sauce, 1 1/4 cups salsa and the chili powder in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.

Step 3

Spread the remaining 1/2 cup salsa in a 13x9x2-inch baking dish.  Arrange 4 tortillas on the bottom of the dish, overlapping if needed.  Layer with half the beef mixture, 3/4 cup cheese and half the olives.  Repeat with the remaining tortillas, beef mixture, cheese and olives.

Step 4

Bake for 20 minutes or until hot and the cheese is melted.  Let stand for 20 minutes.  Sprinkle with the green onion before serving, if desired.