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Cheesy chilanda casserole

Yield: 4 Servings

Ingredients:

• 1 lb Ground Beef
• 1 Med. Bell Pepper chopped
• 1 Clove Garlic minced
• 16 oz Pinto Beans drained
• 15 oz Tomato Sauce
• 1 c Picante Sauce med. hot
• 1 ts Ground Cumin
• 1/2 ts Salt
• 12 Corn Tortillas
• 2 c Shredded Cheese

Instructions:

Lettuce shredded Sour Cream Fresh Tomato chopped * 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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