You have to try this recipie

You have got to try this, it was SO good. And it sounds wierd, but it was again SO good. I personally give it a 10 out of 10.

Meaty Mexican Lasagna
Serves 6

1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 medium green bell peppers, seeded, deribbed and sliced
8 ounces diced green chilies
1 pound cooked lean ground beef (or whatever is on sale)
1 tsp ground cumin
1 (14.5-oz.) can diced tomatoes, undrained
1/3 cup chopped cilantro
Salt and pepper, to taste
9 ounces corn tortillas
1 (16-oz.) can vegetarian refried beans
2 cups shredded Pepper Jack cheese
1 cup diced black olives
Sour Cream (optional)

Preheat oven to 425 degrees. Lightly grease a 9- x 13-inch baking dish.

Brown beef add cumin. Set aside

In a large skillet over medium heat, saute onion, bell pepper and chilies for 2 to 4 minutes, or until onion has softened. Add cooked beef, tomatoes, cilantro and salt and pepper to taste; bring to a boil, reduce heat, cover and simmer for about 5 minutes.

Meanwhile, cut tortillas in half and place a layer on the bottom of the baking dish, overlapping as needed. Spoon about 1 cup of the sauce over the tortillas; top with one-third of the refried beans, one-third of the cheese and one-third of the olives. Repeat layers until you end with a layer of tortillas.

Bake, uncovered, for 20 to 25 minutes or until casserole is warmed through and cheese is melted.

Top with sour cream, if desired.

Per Serving: 528 Calories; 33g Fat; 27g Protein; 31g Carbohydrate; 6g Dietary Fiber; 90mg Cholesterol; 607mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. Points: 13

SERVING SUGGESTION: A big salad.

MONEY SAVING HINT: Accelerate slowly. Over-revving your engine can cost up to 12 miles per gallon.