Mexican Lasagna

Mexican Lasagna

1 lb. ground beef ,or cooked turkey or chicken
1 large green pepper, chopped (1 cup)
2 cups spaghetti sauce
1 1/2 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

— 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 f 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.