Mexican Lasagna

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1 lb. ground beef ,or cooked turkey or chicken

1 large green pepper, chopped (1 cup)

2 cups spaghetti sauce

1 1/2 cups picante sauce

1 T chili powder

8 flour tortillas (6 in)

2 cups shredded Cheddar cheese (8 oz.)

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

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In skillet over medium heat, cook beef and pepper until beef is browned and crumbly.

Drain off grease. Ground chicken or turkey can be used or cooked diced or shredded chicken or turkey.

(If using already cooked meat, just add meat and pepper to spaghetti sauce.)

Add spaghetti sauce, 1 cup picante sauce and chili powder.

Heat to a boil. Reduce heat to low and cook 10 minutes.

In 3-quart (or 2 - 9 x 9) pans, spread remaining picante sauce. Arrange half of

the tortillas in dish. Top with half of the meat mixture, half the cheese, and half the

olives. Repeat the layers. Cover and freeze. or Bake to serve at 350 degrees

for 20 min. or until hot. Let stand 5 min. Cover when reheating.

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