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Cheesy chilanda casserole

Yield: 4 servings

Ingredients:

• 1 lb Ground Beef
• 1 ea Clove Garlic minced
• 15 oz Tomato Sauce
• 1 t Ground Cumin
• 12 ea Corn Tortillas
• 1 x Lettuce shredded
• 1 x Fresh Tomato chopped
• 1 ea Med. Bell Pepper chopped
• 16 oz Pinto Beans drained
• 1 c Picante Sauce med. hot
• 1/2 t Salt
• 2 c Shredded Cheese
• 1 x Sour Cream

Instructions:

* Cheese may be Monterey Jack or Cheddar Brown meat with pepper onion and garlic; drain. Add beans tomato sauce picante sauce cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce tomato sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)

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