Description

You'll make this dish over and over again because it's delicious, easy and quick. It's a combination of the flavors of Italian and Mexican, which everyone will love.

Ingredients

• 1 lb. bag frozen stir-fry bell peppers and onions, thawed
• 1 lb. lean ground beef
• 29 oz. can tomato sauce
• 1.4 oz. envelope fajita seasoning mix
• 12 no-boil lasagna pasta, each about 6 to 8 inches long and 3 inches wide
• 3 c. shredded Colby-Monterey Jack cheese (12 oz.)
• 2.4 oz. can sliced ripe olives, drained
• guacamole, for serving
• thick and chunky salsa, for serving
• sour cream, for serving

Steps

1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 13x9 inch baking dish with cooking spray.
2. Drain the thawed bell pepper mixture on several layers of paper towels; set aside.
3. Cook the ground beef in a 10 inch skillet over medium-high heat, stirring occasionally, until browned; discard excess grease. Stir in tomato sauce and seasoning mix; heat to boiling.