Mexican Lasagna

This is what happens when you have leftover taco meat and buy the "bulk" pack of soft taco shells from BJs Wholesale.  

Ingredients: 
1 pound of Sargento Reduced Fat Mexican Shredded Cheese
8 fajita size soft tacos (10")
Taco Meat (Use the meat from this recipe: Quick and Easy Nachosl ) 
Vegetable Oil - Enough to lightly spray on a skillet

Preparation: 
Spray a large skillet with a light coating of oil and apply medium heat (recommended to use two for faster cooking).  Heat up tortillas one by one until lightly golden brown on each side. (Flip after 45 - 90 seconds per side). In a baking dish, start layering the tortillas (it may be necessary to cut them in half and line the straight sides of the baking dish with the straight edges of the tortilla. Alternate layers of cheese and taco meat until 4 layers have been built up. 

Preheat oven to 350 degrees and place on baking dish on a medium shelf cooking until cheese melts. 

Serving: 
Remove from oven and cut like a traditional lasagna.