Mexican Lasagna

Flour Tortillas - number depends on size of tortillas and number of layers you make (probably 3 large or 6 small, would be enough)

1 1/2 Lb. Ground Beef
1/2 Cup Chopped Onion (or more if desired)
1/2 Cup Chopped Green Pepper
1 (8 Oz.) Can Tomato Sauce
1 Can (6 Oz.) Can Tomato Paste
1/2 Cup salsa
1/2 Cup Sliced Ripe Olives (or chopped olives, they're cheaper than whole or sliced - use use 1 or 2 cans - reserving some for topping.)
1/2 Cup Water
1 teas. Watkins Chili Powder
2 Cup Sour Cream
4-6 Eggs (depending on size of eggs, more is better than less)
1/2 teas. Watkins Ground Black Pepper
3-4 Cups Broken Fritos Corn Chips (MUST be Fritos or similar chip, NOT Doritos or Tostitos - they mush up)
4+ Cups Shredded Monterey Jack Cheese or Taco Cheese (depending on how much you like cheese)

In microwave safe bowl, crumble the ground beef and add onion and green pepper. Microwave on high 3-5 minutes or until meat loses pink color. Stir and drain well. Into the bowl with the meat, mix the fiesta seasoning, tomato sauce and tomato paste, (salsa, if used) olives, water and chili powder. Microwave on medium (50% power) for 10-15 minutes or until thickened. In separate bowl, blend sour cream, eggs and pepper. Spread a thin layer of sauce in the bottom of the "lasagna" pan. Mine pan is 6"x12"x4"d, but you could use a wider shallower pan and make only two layers. (If you do, cut the cooking time to 10 - 15 min because shallow casseroles cook faster than deep ones.) Place 2 small or 1 large (trimmed to fit) tortilla on the bottom of the pan. Put in 1/3 of the meat mixture. Layer with 1/4 of the grated cheese. Sprinkle some broken chips in and top with 1/3 of the sour cream mixture. Repeat this for two more layers. On the top, sprinkle the final 1/4 of the grated cheese and the reserved olives. Microwave at 50% power for 15-20 minutes or until cheese melts. Let stand 5 minutes and then cut and serve. This process only takes about an hour from prep to on the table.

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