Fajita Lasagna

Ingredients:

• 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
• 1 pound lean ground beef
• 1 can (29 ounces) tomato sauce
• 1 envelope (1.4 ounces) fajita seasoning mix
• 12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
• 3 cups shredded Colby-Monterey Jack cheese (12 ounces)
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• Guacamole, if desired
• Old El Paso Thick 'n Chunky salsa, if desired
• Sour cream, if desired

Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.

Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

Servings: 8 generous servings
Time to Prepare: Prep: 20 minutes or so, more if the veggies arent thawed when you start; Cook: 30 minutes; Stand: 15 minutes
Nutritional Information: 1 Serving: Calories 465 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 13 g); Cholesterol 75 mg; Sodium 1030 mg; Total Carbohydrate 40 g (Dietary Fiber 6 g); Protein 28 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 40 %; Calcium 34 %; Iron 38 %; Exchanges: 2 1/2 Starch; 3 Medium-Fat Meat; 1 Fat (*Percent Daily Values are based on a 2,000 calorie diet.)

Submitted By: Jennifer (Cristin's friend)
Original Source: www.bettycrocker.com

Comments:
This is a very yummy dish, I make it often. My four year old even likes it. Enjoy!

Additional Comments:
Jennifer2 - This was very good - I only have one suggestion. The oven ready noodles were tough even after 45 minutes in the oven. Next time, I would use regular lasagne noodles.

Brooke - Absolutely delicious! This lasagna tastes like I bought it from a mexican restaurant! I could not find Fajita seasoning mix, so I googled it and found an easy recipe to make the mix myself. I will be making this all the time!

Jamie from Minnesota - Yummy I used fresh veggies instead of forozen and I used 2 fajita packets instead of 1; very good for kids.

Dellaina - Loved this so much! I used fresh vegetables, no-boil whole wheat noodles, added an extra can of tomato sauce (15-ounce, with extra fajita seasoning to compensate) and 1 1/2 cups water. Baked for an hour, let it sit for 15 minutes. The noodles were perfectly done.