Tex-Mex Lasagna

1 LB. GROUND BEEF
½ CUP CHOPPED CELERY
½ CUP CHOPPED ONION
¼ CUP CHOPPED GREEN PEPPER
1 16-OZ. D.L. JARDINE’S TEXACANTE SALSA
1 10-OZ. CAN ENCHILADA SAUCE
¼ CUP OLIVES, SLICED (OPTIONAL)
1/8 TSP. SALT
½ JAR D.L. JARDINE’S QUESO LOCO
½ CUP MONTEREY JACK CHEESE, SHREDDED
1 EGG, BEATEN
½ CUP VEGETABLE OIL
8 CORN TORTILLAS

COMBINE FIRST FOUR INGREDIENTS IN A SKILLET. COOK OVER MEDIUM HEAT UNTIL MEAT BROWNS. DRAIN WELL. ADD D.L. JARDINE’S TEXACANTE SALSA AND NEXT THREE INGREDIENTS; STIR WELL. BRING MIXTURE TO A BOIL. REDUCE HEAT, THEN SIMMER 8-10 MINUTES, STIRRING OFTEN. SET ASIDE. COMBINE D.L. JARDINE’S QUESO LOCO AND EGG; STIR WELL AND SET ASIDE. HEAT OIL IN SKILLET. CUT TWO TORTILLAS INTO QUARTERS; COOK IN OIL UNTIL CRISP. DRAIN AND SET ASIDE. FRY REMAINING TORTILLAS UNTIL CRISP. DRAIN WELL AND CRUMBLE. SPOON 1/3 OF MEAT MIXTURE INTO LIGHTLY GREASED 12X8X2 BAKING DISH. SPOON ½ OF QUESO MIXTURE OVER MEAT. TOP WITH ½ OF CRUMBLED TORTILLAS. REPEAT LAYERS, ENDING WITH MEAT. BAKE AT 325° FOR 25 MINUTES. TOP CASSEROLE WITH TORTILLA QUARTERS AND BAKE AN ADDITIONAL 5 MINUTES. LET STAND 5 MINUTES BEFORE SERVING.