Mexican Lasagna
Mexican Lasagna
1 lb. ground beef
1/2 pkg. taco seasoning
1 small onion, chopped
1½ C. salsa
1 can black olives, sliced
6 tortillas
1 can refried beans
tomato, chopped
lettuce
grated cheese
sour cream
Brown ground beef with onion. Drain off fat. Season to taste with seasoning packet. Add salsa. Remove from heat and set aside.
Divide one can of refried beans over the tortillas, then sprinke with olives and cheese. Roll up each tortilla tightly and arrange closely in an oblong dish. Pour salsa mixture on top of tortillas. Sprinkle with more cheese.
Bake at 400˚ for 20-30 minutes. Garnish with chopped lettuce, tomato and sour cream, if desired.
