Lasagna Ole!

This delicious Mexican layered lasagna is spicy, flavorful and hearty! It has all the attraction of "loaded" nachos without the mess. Cut and serve like a traditional lasagna. It's insanely good!!!

• 2 pounds ground beef
• 1-16 ounce can refried beans
• 1 cup chopped roasted red peppers or jalepeno
• 1 envelope taco seasoning
• ½ cup tomato sauce
• 4 cups mexican blend shredded cheese
• 1-8 oz. pkg. of soft flour or corn tortillas (I mix both)
• 1-16 ounce mild salsa
• Ready made ranch dressing
• 1-16 ounce sour cream
• 1 can sliced ripe olives, drained (optional)
• 3 green onions, chopped (optional)

Preheat oven to 350°. In a large skillet, cook beef over medium
heat until no longer pink; drain. taco seasoning and ½ cup tomato sauce.

In a greased baking dish no bigger than 9X13 (can be smaller), start with a layer of tortillas overlapping to cover bottom completely. Top with a spread of refried beans and then meat mixture. Sprinkle with 1 cup of cheese and some chopped roast peppers, jalepeno or both.

Repeat layers alternating flour and corn tortillas until all ingredients are used up and you end up with a layer of tortillas on top.

Pour salsa over top and sprinkle with cheese. Top off with crushed tortillas chips, drizzle with ranch dressing and optional olives and green onions. 

Cover and bake 1 hour or until heated through.

NOTE: Can be served with chilled sour cream.