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Cheesy Chilanda Casserole by www.country-cooking.com
1 pound Ground Beef
1 each Med. Bell Pepper -- chopped
1 each Clove Garlic -- minced
16 ounces Pinto Beans -- drained
15 ounces Tomato Sauce
1 cup Picante Sauce -- med. hot
1 teaspoon Ground Cumin
1/2 teaspoon Salt
12 each Corn Tortillas
2 cups Shredded Cheese
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.
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