Mexican Lasagna

• 1 pound Ground Beef
• 2 Tablespoons Taco Seasoning
• 12 whole Corn Tortilla Shells
• 2 cups Shredded Cheddar Cheese
• 1 jar (16 Ounce Jar) Salsa
• 1 cup Black Olives Sliced

1. Preheat oven to 350 F.
2. Brown ground beef in a skillet over medium heat.
3. Just before you have browned it completely, add the taco seasoning and stir to mix thoroughly.
4. Drain off any fat if needed.
5. Set skillet aside.
6. Spray a 9x11 baking dish with cooking spray.
7. Line the bottom of the pan with 6 of the corn tortillas (they will overlap).
8. Spoon all of the meat mixture on top of the tortilla layer then top with 1 cup of shredded cheese.
9. Place the remaining 6 tortillas on top of the cheese layer.
10. Pour the entire jar of salsa on top of the tortillas and spread it evenly.
11. Sprinkle the remaining 1 cup of cheese evenly over the salsa and place the olives on top of the cheese.
12. Bake uncovered for 25 minutes until bubbly and hot all the way through.
13. Remove dish from oven and set it on a rack.
14. Let it sit a few minutes before cutting.

ground beef, tortilla shells, cheddar cheese, salsa, black olives

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna-12/ (may not work)