Mexican Lasagna

• 1 pound Lean Ground Beef, 93% Lean
• 1 whole Onion, Large; Chopped
• 1 whole Bell Pepper, Chopped
• 1 package Taco Seasoning Mix (1.25 Oz)
• 1 can (10 Oz. Size) Diced Tomatoes And Green Chilis (I Use Rotel)
• 8 whole Flour Tortillas
• 1 package Light Cream Cheese (8 Oz) Softened
• 1 package Kraft 2% Milk Cheddar Cheese Shreds (16 Oz)

1. 1.
2. Brown ground beef in a skillet over medium heat until fully browned and then drain grease.
3. Add onion, bell pepper, and taco seasoning mix.
4. Simmer on medium heat about 10 minutes, then add Rotel tomatoes.
5. 2.
6. Spray a baking dish with cooking spray.
7. Line the bottom with 4 tortillas and spread them with cream cheese.
8. Cover with layers of 1/2 of the meat mixture then 1/2 shredded cheese.
9. 3.
10. Spread the remaining tortillas on both sides with cream cheese, then repeat layers of meat and cheese, ending with cheese.
11. Bake at 350F about 30 minutes or until bubbly.
12. Serve!

ground beef, onion, bell pepper, mix, tomatoes, flour tortillas, cream cheese, cheddar cheese shreds

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna-7/ (may not work)