Ingredients:
- Jim Beam Steak Chili, thawed - 3 lb.
- Flour tortillas, 6” round - 16
- Picante Salsa, mild - ½ C.
- Monterey jack cheese, shredded 12 oz.
- Black olives, sliced - ¼ C.
- Scallions, finely diced - ¼ C.
- Cilantro - bunch
Preparation:
- Place 4 tortillas in lightly oiled ½ pan (it’s OK if they overlap).
- Spread 16 ounces of chili on tortillas.
- Spread 3 ounces of Monterey Jack cheese on chili.
- Repeat same procedure 2 more times and finish with remaining tortillas, spread salsa and sprinkle remaining 3 ounces of cheese.
- Cover with foil and bake in convection oven set at 350 F. for approximately 25-35 minutes or until hot.
- Uncover lasagna, place back in oven and bake or broil until cheese turns light golden brown. Let rest 5 minutes before serving.
- Garnish with chopped scallions and sliced black olives.
- Yield: 8-9 oz, servings.
Optional: Garnish with salsa, sliced green chili, guacamole, sour cream and seeded diced tomatoes.
