Mexican Lasagna
| Yield: | 6 Servings |
| Categories: |
| 1 1/2 | lb | Ground venison |
| 1 | Onion chopped | |
| 1 | Clove garlic; minced | |
| 1 | cn | Tomatoes; (1 pound can) |
| 10 | oz | Canned red chile sauce |
| 4 | oz | Chopped black olives |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | c | Oil |
| 8 | Corn tortillas | |
| 1/2 | lb | Jack cheese |
| 1/2 | lb | Riccotta cheese |
| 1 | Egg | |
| Tortilla chips | ||
| 1/2 | c | Shredded cheddar cheese |
| Cherry tomatoes for garnish | ||
| Black olives for garnish |
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