September 17, 2010

Lasagna Picante

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From: Campbell's Kitchen
Prep: 30 minutes
Bake: 20 minutes
Stand: 5 minutes
Serves: 8
Surprise them with this kicked up version of lasagna...picante sauce, olives and lots of Cheddar cheese make this one of the best tasting dishes you can imagine.


1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce  or Prego® Tomato Basil & Garlic Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese  (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained


Heat the oven to 350°F.  Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish.  Arrange 4 tortillas on the bottom of the dish, overlapping if needed.  Layer with half the beef mixture, half the cheese and half the olives.  Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted.  Let stand for 5 minutes.

Recipe Tips:

Easy Substitution: Substitute 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes, for the beef.  Cook the chicken and pepper in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring often.  Proceed as directed above.

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