Mexican Lasagne

Mexican Lasagna

12-15 regular flour tortillas
1 ½ lb. Lean Ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 small cans tomato sauce
1 14 ½ oz. Can diced tomatoes
1 pkg. Taco seasoning
1 small can chopped black olives
1 8 oz. Pkg. Shredded mozzarella cheese
1 8 oz. Pkg. Shredded sharp cheddar cheese
1 ½ cups crushed tortilla chips

Brown beef, onion and green pepper together. Drain excess fat. Add tomato sauce, tomatoes and taco seasoning. Mix well and heat through for about 15 min. You may add about ¼ cup water if needed. Meanwhile, cut 12 flour tortillas in half. Line bottom of 13 x 9 pan with 3 of the cut tortillas. Place 2 cut sides toward outside of pan on each long side. Place 1 cut side toward each of the ends of the pan. Place a whole tortilla in the middle to fill space in center of pan. Spoon sauce over tortillas. Spread some black olives over sauce, sprinkle cheese over sauce. Repeat layers until you have made 4 layers. Finish with sauce and cheese. Cover with foil and bake at 350 for about 35 minutes or until heated through and bubbly. Remove foil and sprinkle crushed tortilla chips on top and bake for 10 minutes more. Serve with Spanish rice and sour cream.