pound ground beef
large green pepper, chopped (about 1 cup)
cup Prego® Traditional Italian Sauce OR Prego® Traditional Italian Sauce
cup Pace® Picante Sauce
tablespoon chili powder
(6-inch) flour tortillas
cup shredded Cheddar cheese (about 8 ounces)
can (2 1/4 ounces each ) sliced, pitted black olives, drained
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.
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.
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.
Bake¬†for 20 minutes¬†or until the filling is hot and bubbling and the cheese is melted.¬† Let stand for 5 minutes.
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.