Lasagna Picante

  • Prep30 min.
  • Total55 min.
  • serv 8

Surprise them with this kicked up version of lasagna...picante sauce, olives and lots of Cheddar cheese make this one of the best tasting dishes you can imagine.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 1

    pound ground beef

  • 1

    large green pepper, chopped (about 1 cup)

  • 2

    cup Prego® Traditional Italian Sauce OR Prego® Traditional Italian Sauce

  • 1 1/2

    cup Pace® Picante Sauce

  • 1

    tablespoon chili powder

  • 8

    (6-inch) flour tortillas

  • 2

    cup shredded Cheddar cheese (about 8 ounces)

  • 2

    can (2 1/4 ounces each ) sliced, pitted black olives, drained


    • 1

      Heat the oven to 350¬įF.¬† Cook the¬†beef and pepper in a 10-inch¬†skillet over medium-high heat until the beef is well browned, stirring often to¬†separate¬†meat.¬† Pour off any fat.

    • 2

      Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.

    • 3

      Spread the remaining picante sauce in a 3-quart shallow baking dish.  Arrange 4 tortillas on the bottom of the dish, overlapping if needed.  Layer with half the beef mixture, half the cheese and half the olives.  Repeat the layers.

    • 4

      Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted.  Let stand for 5 minutes.

made with

  • OR


Easy Substitution: Substitute 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes, for the beef.  Cook the chicken and pepper in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring often.  Proceed as directed above.