Mexican Lasagna

The last couple of weeks have been jam packed with our many extra-curricular activities with the kids. While I have continued to prepare dinners for our family, it has typically been quick, easy, tried and true recipes that I whip up during this incredibly busy schedule; so, I haven't had any yummy, new and exciting recipes to post for awhile now. Thankfully I remembered that I still had this delicious dinner in my blog archives ready to go. :)

Several weeks ago, my friend Sarah and I had spent the day baking (again) and then enjoyed preparing this dish together for our dinner. The dish was very simple to put together and was a welcome and delicious change to my normal lasagna. The kids have since asked numerous times when I am planning to fix this again...yay, another new success out of my kitchen.

From the heart of my kitchen to yours may your experience be fun and the food always flavorful. Enjoy!

Mexican Lasagna

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced tomatoes with green chili peppers (We used Rotel Brand)
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans (We reduced this to 1 can)
12 (8 inch) flour or corn tortillas
9 ounces shredded Colby or Cheddar Cheese

Preheat oven to 350 degrees.

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 chile peppers, tomatoes with green chile 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.

Source: For the life of me I can't remember where I found this recipe, but would love to give credit to whomever it originated, so if this is your recipe, please let me know.