One taste of this delightful blend of sweet delicious mangos, red-ripe tomatoes, fresh chiles and onions, and the perfect dash of spices, and you will begin to sense the music of a San Antonio River Walk mariachi band livening up your tastebuds.

Tex-Mex Lasagna

1 LB. GROUND BEEF 1/2 CUP CHOPPED CELERY 1/2 CUP CHOPPED ONION 1/4 CUP CHOPPED GREEN PEPPER 1 JAR CAPTAIN RODNEYS CARIBEAN  SALSA 1 10-OZ. CAN ENCHILADA SAUCE 1/4 CUP BLAIRS DEATH MARTINI OLIVES? OLIVES, SLICED (OPTIONAL) 1/8 TSP. SALT 1 CUP MONTEREY JACK CHEESE, SHREDDED 1/2 CUP VEGETABLE OIL 1 16-OZ PACKAGE LASAGNE PASTA COMBINE FIRST FOUR INGREDIENTS IN A SKILLET. COOK OVER MEDIUM HEAT UNTIL MEAT BROWNS. DRAIN WELL. ADD CAPTAIN RODNEYS CARIBEAN  SALSA AND NEXT THREE INGREDIENTS: STIR WELL. BRING MIXTURE TO A BOIL. REDUCE HEAT, THEN SIMMER 8-10 MINUTES, STIRRING OFTEN. SET ASIDE. BOIL LASAGNE PASTA UNTIL AL DENTE AND DRAIN HEAT OIL IN SKILLET. SPOON 1/3 OF MEAT MIXTURE INTO LIGHTLY GREASED 12X8X2 BAKING DISH. SPOON ? OF THE CHEESE OVER MEAT. TOP WITH PASTA. REPEAT LAYERS, ENDING WITH MEAT. BAKE AT 325?FOR 25 MINUTES. TOP CASSEROLE WITH CHEESE AND BAKE AN ADDITIONAL 5 MINUTES. LET STAND 5 MINUTES BEFORE SERVING. SERVES 6