Mexican Lasagna

In the 1‐quart Mixing Bowl, combine green salsa with ½ cup sour cream; set aside.

Preheat 10½‐inch Skillet at medium‐high temperature for 3 minutes. Temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.

Add meat and cook for 4 minutes, stirring constantly. Add garlic, onion and taco seasoning. Stir and cook for 1 more minute. Turn off stove, remove skillet and place meat in another container; set aside.

In same Skillet, carefully spread a third of salsa verde mixture. Layer 5 tortillas on top, half of the meat, bell peppers and a third of shredded cheese.

Then, place 5 more tortillas, the rest of the meat, beans, jalapeños, a second portion of cheese and a second portion of salsa verde mixture.

Cover with the last 5 tortillas; spread remaining mixed salsa, cheese, olives and green onions.

Cover with the Redi‐Temp® valve closed and cook at low temperature for 16 minutes. Turn off stove. Let lasagna rest for 3 minutes. Slice and serve.