Mexican Lasagna

1 lb ground beef
1 green pepper, about a cup, chopped
1 28oz jar spaghetti sauce
1 ½ C Pace Picante sauce
10-12 corn tortillas
2 C shredded cheese
1 can chopped olives
¼ C chopped onions

Brown beef, onion, and pepper. Add spaghetti sauce and 1 C picante sauce. Heat to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

In a 9x13 pan, spread remaining picante sauce. Arrange half of tortillas in pan, covering the bottom in a double layer. Top with ½ the beef mixture, half the cheese, and half the olives. Repeat layers.

Bake at 350 for 30 minutes. Let stand 5 minutes.

from Sarah E. Bybee