Dutch Oven: Mexican Lasagna

Use 12" Dutch oven

1 lb. Hamburger
2-3 dozen flour Tortillas - cut into 1 inch squares
3-4 cups grated Cheese - Mexican blend works well, but can use cheddar
2 cans (8 oz.) Tomato Sauce
1 can diced Tomatoes
1 pkg Taco Seasoning
1 bunch Green onions
1 yellow bell pepper (optional)
1 can diced green chiles
1 cup sliced olives

Garnish:
1 tub Sour Cream (optional)
Salsa (optional)

Brown  hamburger with a diced onion and then season to taste w/ salt, pepper, garlic salt etc.  Remove as much of the grease as you can, or want. I used pre-cooked and frozen for this dish, as I was able to take it with me and have it thaw at the party.

Add flour tortillas
2 handfulls grated cheese
Sliced olives...use as many or as little as you like
Mix this all together.

Pour the mixture over the tomato sauce, diced chiles, bell pepper taco seasoning and green onions.  Go slow because you want it saucy, but not soupy or soggy.  If it seems too wet, just add more tortillas.

Cover with grated cheeese and cook in your dutch oven for 30-45 minutes at 350.  You just want to make sure it is heated through and all the cheese (inside and on top) is melted. That is 15 coals on top and 10 on bottom for a 12" dutch oven.

Serve with sour cream and your favorite salsa.

We just made this last weekend for a reunion.
We cooked the hamburger before and froze it for convenience.
We mixed the sauce and seasonings and tortillas in a baggie, so it wasn't overly saucy, or too messy. Poured it in dutch oven and added the onions, some olives and peppers and lots of cheese.
The sour cream and salsa are garnishes and we didn't feel like we needed them.