I got this recipe from Rhonda. It's one of Brad's favorites. I have also heard it called mexican lasagna, lets you know kinda what it looks like. I like to make a full recipe and then bake half to eat and freeze the other half. If you look it up here you can change the serving size and it will adjust the amount of ingredients for you.
- 1 pound ground beef
- 1/2 onion, chopped
- 1 teaspoon minced garlic
- 1/2 (2 ounce) can black olives, sliced
- 1/2 (4 ounce) can diced green chili peppers
- 1/2 (10 ounce) can diced tomatoes with green chili peppers
- 1/2 (16 ounce) jar taco sauce
- 1 (16 ounce) can refried beans
- 6 (8 inch) flour tortillas
- 5 ounces shredded Colby cheese
- Lettuce, tomatoes, salsa, sour cream, guacamole - whatever you like to eat with it.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- 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 more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
