MAKE-AHEAD MEXICAN LASAGNA

If you like your food on the hot side, use a spicy salsa and stir the jalapeņos right into the tomato sauce mixture.

1 EACH garlic clove and onion, chopped
1 lb Lean Ground Beef or Ground Chuck
1 tbsp chili powder
1 tsp ground cumin
19 oz can kidney beans, drained and rinsed
1 cup light or regular sour cream
2 tbsp all-purpose flour
7.5 oz can tomato sauce
1/2 cup salsa
3 large flour or corn tortillas
1 cup shredded Cheddar cheese
1/2 cup EACH sliced green olives and crushed tortilla chips
1/4 cup sliced pickled jalapeņo peppers, chopped (optional)

Cook garlic, onion, ground beef, chili powder and cumin in large skillet using medium heat, for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.

Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.

Place one and a half tortillas in the bottom of lightly oiled 2 qt (2 L) rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake in 350 degrees F (180 C) oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeņo (if using) and bake 5 minutes longer.

Servings: 6