Mexican Lasagna

Ingredients

       12 flour tortillas (6 inches)

       2 cans (one 28 ounces, one 16 ounces) refried beans cooked

       3 jars (16 ounces each) enchilada sauce (Old El Paso)

       3 large green peppers, chopped

       3 cans (3.8 ounces each) sliced ripe olives, drained

       6 cups (12 ounces) shredded Mixed Mexican Blend cheese (Cheddar and Monterrey Jack Mix)

       2 Large Onions chopped

      

Directions

1. 1.   In each of two greased 13-in. x 9-in. baking dishes arrange 2 tortillas tortillas. I find it’s easiest to cut each tortilla in half and align the straight edge of tortilla with edge around the pan to form a flat layer
2. Layer each with 2/3 cup refried beans, 1/2 cup green pepper, 1/2 cup onions, about 1/3 cup olives, 1/2 cup Shredded cheese.
3. Cover Layer with 1 cup enchilada sauce 
4. Repeat layers once more starting with tortilla halves
5. Once last layer is done, cover with last layer of tortilla halves (so that you have used 6 tortillas total)
6. Cover with Enchilada Sauce so last tortilla layer is smothered
7. Sprinkle generously with cheese on top
8. Cover and bake at 350° for 15 minutes
9. Uncover; bake 10-15 minutes longer or until cheese is melted.
10. Let stand for 10 minutes before serving. 

1 Yield: 2 casseroles (12 servings each).