Fajita Lasagna

• 1 tbsp vegetable oil
• 1 Southwest Veggie Kit
• 1 lb ground sirloin
• 1 pouch Frontera Texas Original Taco Skillet Sauce
• 1 pkg La Tortilla Handmade Style White Flour Tortillas
• One 8 oz pkg The Fresh Market Shredded Cheese

Southwest Veggie Kit:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

Preheat oven to 350˚F.

In large skillet over medium high heat, add the oil and the southwest vegetable kit. Cook until the vegetables soften and the onions begin to turn translucent, about 6-8 minutes. Remove from heat and transfer to a bowl.

In another large skillet over medium heat, add the ground sirloin and cook until brown, 6-8 minutes. Remove from heat, drain excess grease and transfer the beef to the bowl with the cooked vegetables and mix to combine.

Heat a large skillet over medium high heat and cook the tortillas on each side for 2-3 minutes until they begin to brown. Cut each tortilla into quarters and reserve.

In a pourable measuring cup, combine the simmering sauce with ½ c of water.

Assemble the lasagna by pouring ¼ c of the sauce into an 8x8 inch baking dish. Place a single layer of 9 tortilla quarters, three rows of three pieces, into the pan. Evenly distribute 1/3 of the filling mixture over the tortilla layer and then top with ½ c shredded cheese and ½ c simmering sauce. Repeat this process until all the filling has been used. To finish the last layer, slice the remaining tortilla quarters into ¼ inch strips and sprinkle over the top with the remaining cheese and simmering sauce.

Cover with foil and bake for 35-40 minutes. Remove foil and bake an additional 5-10 minutes to brown the top. Remove from oven and let rest 5 minutes before slicing and serving.