Recipes

6 flour tortillas
Meat mixture (see preparation note)
14 oz. pkg. Jalisco Estilo Rancho cheese, sliced
8 oz. shredded cheddar cheese
Up to 1/2 jar La Victoria Ranchero Sauce
1/2 pint sour cream
Dozen black olives, pitted and sliced
Meat preparation:
1 lb. ground beef
1 yellow onion, minced
1 clove garlic, minced
1 sweet red pepper, chopped
4 tomatillos, peeled and chopped
1 heaping T. minced fresh cilantro or parsley
1 heaping t. each cumin and chili powder
1/2 t. each salt and pepper

Combine all ingredients in a skillet and simmer until meat just loses its redness. Adjust seasoning to your taste.
Lasagne assembly:
Place tortilla in bottom of round oven proof casserole. Spread about 1/5 of meat over tortilla and top with some of the Rancho cheese. Layer tortilla, meat and Rancho cheese, ending with a tortilla. Sprinkle cheddar cheese over top and pour Ranchero Sauce over top.
Bake one hour at 350°. To serve, slice like a pie and put on a dollop of sour cream and some olives on each slice.
Variations: Corn tortillas instead of flour; medium hot salsa instead of Ranchero sauce.