Mexican Lasagna

• 1 1/2 lb. lean ground meat
• 1 onion, chopped
• 1 can Ro-Tel diced chilies and tomatoes
• 1 small can chopped green chilies, drained
• 1 smal can ripe olives, drained
• 1 pkg. McCormick mild taco seasoning
• 1 jar Pace mild chunky salsa
• 1 pkg. (8 oz.) cream cheese
• flour tortillas
• 10 oz. Monterey Jack cheese

1. Brown meat and drain excess fat.
2. Add chopped onion, taco seasoning, Ro-Tel tomatoes and salsa to meat.
3. Simmer 15 to 20 minutes.
4. Pam oblong baking dish.
5. Divide number of flour tortillas it will take to cover mixture in dish.
6. Spread cream cheese on tortillas, using whole package of cheese.
7. Spread 1/2 meat mixture in dish.
8. Cover with cheese topped tortillas, cheese side up. Sprinkle with olives and green chiles.
9. Cover with additional tortillas.
10. Cover with rest of meat mixture.
11. Sprinkle liberally with Jack cheese.
12. Bake at 350u0b0 for 30 to 40 minutes.
13. Remove from oven.
14. Let set 10 to 15 minutes.
15. Cut in squares and serve with chips.

lean ground meat, onion, rotel, green chilies, ripe olives, taco seasoning, chunky salsa, cream cheese, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608848 (may not work)